Keema Rice

For the Keema

4 Tsp Ghee

2-3 Bay Leaves

3 Black Cardamom Pods

10 Black Peppercorns

1 Tsp Cumin Seeds

Cinnamon Stick

8 Garlic cloves, peeled and sliced

2 Shallots, peeled and thinly sliced

25g Ginger, peeled and grated

2-3 Green Chilies, chopped

1 Beef Tomato, chopped

2 Tsp Sea Salt

1 Tsp Turmeric

2 Tsp Garam Masala

1 Tsp Ground Coriander

1 Tsp Ground Cumin

1 Tsp ground Black Pepper

1 Tsp Chili Powder

2 Tsp Pomegranate Molasses

2 Tsp Fenugreek Leaves

450g Lamb Mince

200g Basmati Rice

For the Raita

150ml Natural Yoghurt

Green apple, grated

15g Mint, chopped finely

Soak the rice in cold water in a large bowl for 30 minutes

Heat the ghee in a large saute pan over a high heat

Once hot, add the Bay Leaves, Cardamom Pods, Peppercorns, Cumin Seeds and Cinnamon Stick

As soon as they start to sizzle, add the Garlic, stir, then immediately add the Shallots

Cook for 5 minutes

Add the Ginger and Chillies and cook for 10 minutes more, stirring regularly so that they don’t burn. Add the chopped Tomato and 1 teaspoon of the Salt and cook for 3-4 minutes

Add the remaining spices, Chilli Powder, Pomegranate Molasses and Fenugreek Leaves and cook for 2 minutes more

Add the Lamb Mince, stir well to break it up, lower the heat, cover the pan with a lid and cook for 12 minutes, stirring occasionally

While the Keema is cooking, preheat the oven to 180°C fan

Transfer the Keema to an ovenproof casserole or pan

Drain the Rice, tip into a large saucepan and fill with boiling water

Add the remaining 1 teaspoon Salt and cook over a high heat for 3-4 minutes

Drain the cooked Rice and layer it on top of the Keema

Dot the Rice with 3 or 4 teaspoons of Ghee

Cover the dish and cook in the oven for 35-40 minutes

Remove from the oven and serve hot with Raita.

For the Raita, combine Yoghurt with Green Apple and Mint.