Goat Keema
Romy is one of the hardest-working people I know. Her restaurant, Romy’s Kitchen in Thornbury, just outside Bristol, turns out some of the best Indian food I’ve ever had, and she has been a great advocate for Cabrito since we started. This keema recipe is a little beauty.
Serves 4
2 tablespoons sunflower oil
1 teaspoon cumin seeds
1 teaspoon nigella seeds
1 tablespoon grated fresh ginger
3 garlic cloves, chopped
3 red onions, finely diced
3 green chillies, chopped
2 teaspoons tomato paste
1 teaspoon ground turmeric
2 teaspoons garam masala
1 teaspoon tamarind paste
4 teaspoons dried fenugreek leaves
150g/5oz frozen peas
500g/1lb 2oz minced (ground) kid
salt
handful of coriander (cilantro), finely shredded, to serve (optional)
1 red chilli, finely sliced, to serve (optional)
Heat the oil in a pan, add the cumin and nigella seeds and fry until they start to sizzle. Add the ginger and garlic and cook for 1 minute, then add the onions and cook for 6–7 minutes.
Add the chillies, tomato paste and 2 tablespoons water and cook for another minute, then add the turmeric, garam masala, tamarind paste, fenugreek, peas and salt to taste, and cook for another 2 minutes.
Add the minced meat to the paste and cook over a high heat, stirring continuously until the fat starts coming out of the goat mince, about 2–3 minutes. Cover and cook over a low heat, for a further 10–15 minutes, stirring occasionally.
Check the seasoning and scatter over the coriander (cilantro) and chillies, if using, before serving with plain boiled rice.