Brick Lane keema: a merry mix of spice and heat

Brick Lane Keema: A Hearty and Flavourful Meal

This gem of a dish was found several years ago in a humble chicken shop tucked away in a far corner of Brick Lane in East London – one of those unassuming spots you would only be lucky to chance upon. This particular shop served it in an aluminium pack with a simple but fragrant pilau, all for a mere fiver at the time.

Of course, the origins of keema can be traced back to South Asia, with many sources citing India and Pakistan. Warm, spicy and earthy with hints of cinnamon and clove, this dish is best served straight off the fire, alongside a simple tomato raita and herby pilau. If you’re really in the mood for a treat, lather some freshly baked naan or roti with a spoonful of ghee, and get ready for pure gastronomic glory in the spirit of Deepavali.

Ingredients

• To blend:
  • 6 garlic cloves
  • 1 thumb-sized piece ginger
  • 2 medium tomatoes
• To spice:
  • 1 teaspoon turmeric powder
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 2 tablespoons chilli powder
  • 1 cinnamon stick
  • 3 cloves
• To cook:
  • 400g lamb mince (or mutton mince)
  • 2 medium red onions, finely sliced
  • 2 tablespoons tomato paste
  • 1 medium potato, diced into 1cm pieces
  • 3 tablespoons peas
• To finish:
  • 1 tablespoon ghee
  • 1 large handful of coriander, finely chopped (leaves and stalks)

Method

1. To prepare the masala base, first blend the garlic and ginger until it becomes a fine paste. If needed, add a little water to achieve a smooth consistency. Remove and set aside.
2. Cut the tomatoes into rough quarters, then blend until fine. Remove and set aside.
3. Heat three generous tablespoons of oil in a cast-iron pan or wok on medium-high heat until it begins to lightly smoke.
4. Add the onions and cook until lightly caramelised (3-5 minutes).
5. Add the cinnamon stick and cloves, cook for a minute or until they’re fragrant and toasty.
6. Add the blended tomatoes, tomato paste and garlic-ginger paste to the pan. Then add the turmeric powder, chilli powder, cumin powder and coriander powder. This is the masala base, which is the key to getting this recipe right.
7. Cook it on a low-medium heat until the oil begins to split at the surface (stir on occasion to ensure it does not burn, allow 10-15 minutes).
8. Once the masala base is ready, add the lamb mince and stir through to combine with the masala paste for 5 minutes.
9. Add the potatoes and two teaspoons of salt, then stir through.
10. Add 2-3 cups of water (or enough to cover), reduce the fire to a low-medium heat and cover with a lid.
11. Allow to gently simmer for 15-20 minutes, stirring occasionally.
12. Once the keema is cooked, add the peas to cook briefly for 2 minutes. Then add the ghee and stir through well so everything is coated.
13. Finally, add the chopped coriander leaves and stems, then immediately turn the fire off and serve right away. Enjoy!

Conclusion

Brick Lane keema is a hearty and flavourful meal that makes an impressive main dish. The key to getting this recipe right is the masala base, which is a blend of garlic, ginger, and spices. With its warm, spicy, and earthy flavors, this dish is sure to delight your taste buds.

FAQs

Q: What is keema?
A: Keema is a popular South Asian dish made with minced meat (usually lamb or mutton) and a blend of spices.

Q: What is the origin of keema?
A: The origins of keema can be traced back to South Asia, with many sources citing India and Pakistan.

Q: What is the best way to serve keema?
A: Keema is best served straight off the fire, alongside a simple tomato raita and herby pilau.

Q: Can I make keema with other types of meat?
A: Yes, you can make keema with other types of meat, such as beef or chicken. However, lamb or mutton is traditionally used in this dish.