Stranger Foods

Spiced lamb and apricot wraps

Serves 4 | Prep 20 mins | Cook 30 mins

In the heat of the east where meat cannot be left to hang and tenderise naturally, mincing/grinding it is the quickest and best way to make it soft and delicious. Lamb keema is always cooked with big aromatic spices that make it a very quick way to create dramatic flavours. Keema is also a wonderful vessel for any past-their-best vegetables or half-used tins that are lurking in the back of your fridge, a true more-is-more recipe.

Source: 30 Minute Mowgli

Ingredients

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Imperial

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100 ml vegetable oil
2 onions, finely chopped
6 cloves garlic, crushed, or 2 cubes frozen crushed garlic
2 thumb-sized pieces fresh ginger, peeled and grated, or 2 cubes frozen crushed ginger
500 g lean lamb, minced/ground
200 g canned chopped tomatoes
¼ tsp ground turmeric
¼ tsp chilli powder
2 tsp ground cumin
5¼ tsp garam masala
1 tsp salt
1 tsp sugar
2 tbsp pine nuts
75 g dried apricots, finely chopped
1 fat green chilli, deseeded and finely sliced
1 tbsp crystallised ginger, finely chopped
small handful fresh coriander, roughly chopped
wraps or flatbreads, to serve

Instructions

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Heat the oil in a large pan over a medium heat, then add the onions and cook, stirring occasionally, for . Add the garlic and ginger to the pan and continue to cook, stirring, for another , until the onions are soft and just starting to turn golden.
Add the lamb to the pan, breaking it up with a wooden spoon as you do, and cook with the onions for , until browned. Add the chopped tomatoes, ground turmeric, chilli powder, ground cumin, garam masala, salt, sugar, pine nuts, apricots and 200 ml of boiling water to the pan and stir to combine. Bring the mixture to the boil, then reduce the heat to a simmer and leave to cook for , stirring occasionally.
Once the lamb mixture has reduced and thickened, add the sliced chilli and crystallised ginger to the pan and stir to combine. Leave to cook for more, then stir through the fresh coriander and remove the pan from the heat.
Transfer the lamb mixture to a serving bowl, or simply put the pan in the middle of the table, and let everyone dig in. I like to serve this with wraps for ripping off and scooping up the fragrant lamb and mopping up the juices.

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