Minced lamb curry (keema)

My mum's family are vegetarians however my dad's family are carnivores through and through.  As such this traditional Gujarati recipe for minced lamb curry (keema or kheema) is from my dad's side.  It's a very warm, comforting dish perfect for cold Autumn nights such as those that we are experiencing prematurely in London this week!

Serves 4 people

Ingredients

• 3 tablespoons light tasting vegetable oil
• 1 star anise
• 1 cinnamon stick
• 4 cloves
• 4 black peppercorns
• 1 large onion - finely chopped
• 275 grams tinned tomatoes - chopped
• 5 grams root ginger - peeled and grated
• 3 cloves garlic - crushed
• 1.5 teaspoons red chilli powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon salt
• 200 grams lean minced lamb - rinsed
• 2 large floury potatoes
• 1 teaspoon garam masala
• Handful of coriander - chopped

Method

1. Heat the oil in a medium sized saucepan.
2. Once hot, add the star anise, cinnamon, cloves and peppercorns.  Let them sizzle in the hot oil for a minute or so to let the flavours infuse.
3. Now add the chopped onion to the pan.  Stir and then let the onion cook until soft.  They are ready just before they start to turn brown.
4. Now add the tomatoes, ginger, garlic, chilli, turmeric and salt to the pan.
5. Stir well and let the mixture cook for 2-3 minutes.
6. Add the minced lamb to the pan and stir again.  Use your spoon to make sure the mince is separated and not forming lumps.
7. Put a lid on the pan and let the mixture cook on a low heat for 8-10 minutes.
8. Meanwhile, peel the potatoes and cut them into large wedges.
9. Add the potatoes to the pan along with 250 millilitres water.  Stir.
10. Put the lid back on the pan and continue cooking on a low heat until the potatoes are cooked.  This will take in the region of 25 - 30 minutes.
11. Just before serving add the garam masala and coriander.
12. Serve hot with bread, chappatis or naan bread.