7 Pot Keema
25/10/14 14:43 Filed in: Indian - Main
I was looking for a way to use one of my rather ferocious 7 Pot Doughla chillies (2nd hottest in the world). After my last attempt with the Naga Chili Chicken, I was quite nervous!. These bright red devils are a delicious fruity chilli and really add a fanatic flavour to the finished dish. However, they are outrageously hot, punching in at 1.2 million scoville. This recipe will be equally good with Scotch Bonnets instead.
The recipe was also an attempt to clear out some of my old spices and the plethora of tomatoes from the garden.
It is a very simple recipe, making a tasty curry sauce base and then adding caramelised lamb mince in to enfuse with the spices and chilli flavours.
The finished dish was lip smackingly delicious, definitely on the hot side although a builder as opposed to a full front assault, but the petit poit and fragrant spice background keep everything under control and very moreish!
I served the dish with sticky Basmati rice, some naan bread and Greek yoghurt. It really is a great mouthful!
for the 7 pot keema [serves 2-3] :
3 red onions
4 large cloves of garlic, diced
knob of ginger - 4cm in length, diced
1 tbsp ground nut oil
5 small tomatoes, sliced
1 7 Pot Douglah, or 4-5 Scotch Bonnets, diced
1 tin chopped tomatoes
450-500 g lamb mince
175 ml water (75 and 100)
1 tbsp cumin
1 tbsp coriander
1 tbsp chill powder
1 tsp turmeric
1 tbsp garam masala
half a cinnamon stick
100 g frozen petit pois
for the 7 pot keema :
1) Place a medium saucepan on a moderate heat and add the ground nut oil.
2) Add the onions and leave to cook, turning once every couple of minutes, until golden brown.
3) Once brown, lower the heat and add the garlic and ginger. Allow to cook for a further 3 to 4 minutes.
4) Add the 7 pot and continue to cook for a further 2 minutes.
5) Add the tomatoes, stir through and cook for a further 4 to 5 minutes.
6) Add 75 ml water and raise the heat to medium. Cook the fury base through until the water has almost all evaporated, stirring frequently.
7) Add the tomato puree, stir through and cook for a further 10 minutes on low.
8) Make a well in the middle of the sauce and add the spices. Cook for 1 to 2 minutes until smelling fragrant. Stir through.
9) Add the tinned tomatoes, stir through and set aside.
10) Place a frying pan on a medium heat and when hot at the lamb mince. Break the mince up to cover the pan and then leave alone to brown. Turn only once brown.
11) Cook the lamb mince on all sides until browned all over. Set aside.
12) Deglaze the pan with 100 ml of water and add to the curry sauce.
13) Add the lamb mince to the sauce and put on a medium low heat so that it will lightly simmer.
14) Cook for 20 to 25 minutes until the sauce has become thick and glossy, similar in consistency to Bolognese. Make sure you keep an eye on it at the end else it will stick to the pan and become burnt!
15) Check the seasoning and serve. I served this with some sticky Basmati rice and some shop bought naan.
Prepare the vegetables and spices
Dice the onion
Heat the oil on a medium heat
Brown the onions
Dice the garlic
Dice the ginger
Add the diced ginger and garlic
Prepare the 7 pot carefully! Do not get this in your eyes!
Lethal 7 pot diced
Add the chilli
Slice the tomatoes
Add the tomatoes
Add the water and keep stirring until it has almost all evaporated
Measure out of the spices
Add the tomato puree,
Reduce the heat to low and cook out for 10 minutes
Add the spices to the middle of the pan to fry
Dry fry the lamb in a large frying pan on a medium high heat
Spices cooked through and fragrant
Add the tinned tomatoes
Remove the lamb from the frying pan
Deglaze the pan with water to pick up all the tasty bits!
Add the lamb and jus to the pot and cook on a slow simmer for 25-30 minutes until the liquid has almost all gone
Once reduced, add the peas
Sticky Basmati rice ready
Keema looking delicious and ready