Korean chilli, sesame & honey chicken
What kind of newsletter would it be if there wasn’t a recipe from Sam? An old friend of his used to make this dish all the time; it was literally the only thing she knew how to cook. It’s a recipe all the way from Pakistan, which Sam has cooked at ETCV since day one. It’s perfect for the cold weather we’re enjoying, and the feedback is always great.
Sam’s Lamb Keema Karahi is a beautiful and flavourful curry that is perfect for lunch or dinner. Don’t confuse this with a fat laden take-away: it’s light and the seasoning is very delicate with just a hint of heat. Made with prime minced lamb, peas, a little diced potato and served with fragrant pilau rice, mango chutney, raita & chota naan.
- 4 tbsp oil
- 1 medium chopped onion
- 3 cloves garlic
- 2 tbsp minced ginger
- 320 gram lamb mince
- 3 baby potatoes diced
- ½ cup frozen peas
- 4 fresh tomatoes chopped
- 1 tsp salt
- 1 tsp cumin
- 1½ tsp coriander
- 1 tsp chilli powder
- ½ tsp garam masala
- fresh coriander leaf
- Begin by heating the oil in a pan. Once heated, add the onions, garlic and ginger and saute till brown.
- Add the lamb mince and brown.
- Once sufficiently browned, add the potato and all the spices with one cup of water and bring to the boil, then allow to simmer.
- Simmer for around 25 minutes then add in the tomato and peas and season with a little salt and pepper.
- Continue to simmer on medium heat until the liquid begins to dry out and the oil starts to separate from the curry. You will need to stay near the stove constantly at this point to ensure the water dries without allowing the curry to burn.
- Once the water has mostly evaporated and the consistency is to your liking, turn off the heat.
- Garnish with chopped coriander and serve.
TOP TIPS: This dish works well with a serving of chota naan, chipattis basmati rice or all of them! Serve with a side of seet mango chutney, spiced onions and raita to add a few extra tasty flavours