45min 2 ppl
Keema Chana
45 minutes
2 people
Medium
45 min · 11 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 38g
Carbs 28g
Fats 24g
About this dish
Spiced minced lamb cooked with chickpeas in a bold, dry-ish masala — the mince and legumes together create a deeply savoury, high-protein dish that eats more like a rich stew than a standard curry.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Minced Lamb250 g
Tins & Jars
- Tinned Chickpeasdrained and rinsed200 g
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Dried Goods
- Water50 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Amchurdried mango powder0.5 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large heavy pan
- Wooden spoon
- Chef's knife
- Chopping board
- Fine grater
- Colander
- Measuring spoons
- Meat thermometer
Method
1
Finely dice the onion, mince the garlic, finely grate the ginger, and finely slice the green chillies. Drain and rinse the chickpeas. Roughly chop the fresh coriander.
Approx. 10 minutes
2
Heat the vegetable oil in a large heavy pan over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Approx. 1 minutes
3
Add the onion and cook, stirring occasionally, for 10 minutes until deep golden.
Approx. 10 minutes
4
Add the garlic, ginger, and green chillies. Cook, stirring, for 2 minutes until aromatic.
Approx. 2 minutes
5
Increase the heat to high. Add the minced lamb, breaking it up with a wooden spoon, and cook for 8 minutes until no longer pink and lightly browned. Use a meat thermometer to check the lamb has reached an internal temperature of at least 70°C (160°F).
Approx. 8 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, turmeric, and amchur. Stir and cook for 2 minutes to bloom the spices.
Approx. 2 minutes
7
Add the tinned chopped tomatoes and 50 ml of water. Stir well and cook for 5 minutes to reduce slightly.
Approx. 5 minutes
8
Add the chickpeas. Cover and simmer on medium-low heat for 12 minutes, stirring occasionally.
Approx. 12 minutes
9
Uncover and cook for a further 5 minutes until the sauce is thick and clings to the meat and chickpeas.
Approx. 5 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Transfer to a serving dish and garnish with the chopped fresh coriander before serving.
Approx. 1 minutes
