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Mowgli Keema Karma Recipe

Name: Mowgli Street Food Newcastles Mowgli Keema Karma Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb ground lamb or beef; 2 tbs vegetable oil or ghee; 1 tbs unsalted butter; 1 cup large onion, finely chopped; 1 tsp ginger paste; 1 tsp garlic paste; 2 tbs green chilies, finely chopped; 1 cup tomato, finely chopped; 1 tbs tomato paste; 1 cup water; 1 tsp cumin seeds; 4 each green cardamom pods; 3 each cloves; 1 inch cinnamon stick; 1 tsp turmeric powder; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp Kashmiri red chili powder (or paprika + cayenne to taste); 1 tsp garam masala; 1.5 tsp salt; 3 oz frozen peas or fresh green peas; 1 cup potato, small dice (optional); 0.25 cup fresh cilantro, chopped; 2 tbs mint leaves, chopped; 1 tbs lemon juice; 2 tbs optional fried onions (for garnish); 4 servings steamed basmati rice or naan; 1 cup yogurt raita

Inspired by Mowgli Street Food Newcastle

Time50m

Serves4

Make Mowgli Keema Karma Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Keema (minced meat) base

1 lb ground lamb or beef

2 tbs vegetable oil or ghee

1 tbs Unsalted butter

1 cup large onion, finely chopped

1 tsp ginger paste

1 tsp garlic paste

2 tbs green chilies, finely chopped

1 cup tomato, finely chopped

1 tbs tomato paste

1 cup water

Spice mix & aromatics

1 tsp cumin seeds

4 each green cardamom pods

3 each cloves

1 inch cinnamon stick

1 tsp turmeric powder

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp Kashmiri red chili powder (or paprika + cayenne to taste)

1 tsp Garam masala

1 1/2 tsp Celtic sea salt

Vegetables & finishing

3 oz frozen peas or fresh green peas

1 cup potato, small dice (optional)

1/4 cup Fresh cilantro, chopped

2 tbs mint leaves, chopped

1 tbs ReaLemon lemon juice

2 tbs optional fried onions (for garnish)

Accompaniments (optional)

4 servings steamed basmati rice or naan

1 cup yogurt raita

Method

Prep

Bring all ingredients to room temperature. If using frozen peas, thaw slightly. Finely chop onion, tomato, green chilies, cilantro and mint. Dice potato if using.

Whole spices tempering

Bloom whole spices

Heat a heavy skillet or Dutch oven over medium heat. Add vegetable oil and butter. When the butter melts and oil shimmers, add cumin seeds, cardamom pods (crushed lightly), cloves and cinnamon stick. Sauté 30–45 seconds until aromatic, taking care not to burn.

Aromatics & onion base

Cook onions

Add the finely chopped onion and a pinch of salt to the pan. Cook on medium-low heat, stirring often, until the onions are deep golden brown and caramelized, about 10–12 minutes. If onions begin to stick, add a splash of water.

Add ginger, garlic and chilies

Stir in ginger paste, garlic paste and chopped green chilies. Cook 1–2 minutes until raw smell fades.

Tomatoes & spices

Add tomatoes and ground spices

Add chopped tomato and tomato paste. Cook until tomatoes break down and oil separates slightly from the mixture, about 6–8 minutes. Stir in turmeric, ground coriander, ground cumin and Kashmiri red chili powder. Cook 2–3 minutes to roast the spices.

Cooking the keema

Brown the minced meat

Increase heat to medium-high and add the minced meat. Break it up with a spatula and spread it in an even layer. Let it sear undisturbed for 2 minutes, then stir and continue to cook until most of the moisture has evaporated and the meat is lightly browned, about 6–8 minutes.

Add potatoes and water

If using diced potato, add it now and stir to combine. Pour in 1 cup water, scrape any browned bits from the bottom of the pan, and bring to a gentle simmer.

Simmer

Reduce heat to medium-low, cover partially, and simmer 10–12 minutes until potatoes are tender and flavors meld. Stir occasionally; add a little more water (1–2 tbs) if the mixture dries too quickly.

Final additions & finish

Peas and season

Stir in the peas and cook 2–3 minutes until heated through. Sprinkle in garam masala and salt (adjust to taste).

Herbs and acid

Turn off the heat. Stir in chopped cilantro, mint and lemon juice. Taste and adjust seasoning. If you like a richer finish, stir in the optional fried onions and remaining 1 tbs butter at this stage.

Serve

Transfer the Mowgli Keema Karma to a serving dish. Garnish with extra cilantro and a wedge of lemon. Serve hot with steamed basmati rice, naan or chilled raita.