Lamb Keema

Mix the minced lamb with 500ml (2 cups) of water and break it up with your hands until the mixture is about the same consistency as porridge. This will help achieve a smooth keema without any lumps. Set aside.

In a large pan or wok, heat the rapeseed (canola) oil over a medium– high heat. When visibly hot, stir in thecinnamon and cardamom pods and let the flavour of these spices infuse into the oil for about 30 seconds.

Add the onion and fry, stirring occasionally forabout 10 minutes, or until the onion turns light brown.

Stir in the garlic and ginger paste and fry for an additional 30 seconds, then tip in the meat/watermixture.

Cook on high for about 5 minutes to cook the meat through, stirring regularly to prevent any meat lumps.

Add the turmeric and garam masala andstir well to combine and simmer while you prepare the coriander (cilantro) and chillies.

Blend the coriander and chillies with about 70ml (1/4 cup) of water into a smooth paste, then pour it over the keema.

Stir well and cover the pan. Continue cooking for a further 5 minutes.

Add the peas, cover and continue cooking for another 5 minutes. This is a dry curry, so there is no need to add more water unless it is looking a little too dry.

To finish, add the dried fenugreek leaves (kasoori methi) by rubbing it between your fingers and continue cooking until the oil separates from the meat mixture.

Season with salt.

Pour onto a warm serving plate andserve with the lime wedges and hamburger buns, which can be broken up to scoop up the keema.