Lamb Keema with Parsnips & Peas
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A one-pot, simple, yet flavorful traditional North Indian curry dish made with minced lamb. In this version the keema - which directly translates as mince - is prepared with the addition of parsnips instead of white potatoes for a lower calorie yet higher fiber twist
Ingredients
  • 1 Tbs Ghee
  • 1 medium onion, small dice
  • Fragrant minced paste made from 2 garlic cloves, ½ inch ginger, ½ inch fresh turmeric, 1 green Serrano chili (de-seeded), pinch salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1& ½ tsp garam masala (see note)
  • 1 lb (450g) organic grass-fed ground lamb
  • 1 Tbs tomato paste
  • 4 medium tomatoes, de-seeded & small dice (approx. 1 cup)
  • 1 cup (250mls) hot vegetable stock
  • 2 medium parsnips, small dice (approx. 3 cups)
  • ¼ tsp salt
  • ¾ cup peas (115g), fresh or frozen and thawed
  • ½ cup (small handful) fresh cilantro, chopped
Instructions
  1. Melt the ghee in a wide deep saucepan (approx. 10 “ x 3”) over a medium heat. Fry the onion until softened (7-8 mins), then add the fragrant paste and fry for a further 2-3 few minutes until also softened. Next add the coriander, cumin and garam masala spices to the pan, stir well for 1-2 minutes as the spices release their fragrance.
  2. Now add the mince to the pan breaking it up with your wooden spoon. Once the meat is browned all over (approx. 10 mins) add the tomato paste and stir thoroughly to coat the meat. Then add tomatoes, stock, parsnips and salt. Bring to the boil, cover and reduce to a simmer for 30 mins until the lamb is cooked through (the meat itself should reach 160°F – though admittedly this is difficult to decipher in a minced stew), the parsnips are tender and the sauce has thickened. 5 mins prior to end of cooking add the peas. If you prefer a thicker sauce, remove the lid towards the end of cooking to allow some of the juice to evaporate. Adjust seasoning if necessary.
  3. Stir half the fresh cilantro through the dish, and scatter the rest on top when you are ready to serve. For the daring you might also like to garnish with extra sliced green chili.
  4. Serve with a side of greens or grains such brown or basmati rice. For a paleo alternative you could serve cauliflower rice. A further tasty addition could be a cooling cucumber & yoghurt raita to offset the heat of the curry
Notes
-Garam masala is a blend of ground spices used in regional Indian cuisine. You can buy it pre-ground and blended but for a fresher version you can make up your own. Ingredients differ according to region but typically include coriander, cumin & cardamom seeds, black peppercorns, ginger, cinnamon bark, cloves, nutmeg and bay leaf.

-Serve with cauliflower rice, on its own, or with some steamed greens.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/lamb-keema-parsnips-peas/