Lamb Keema, Quick Onion & Mint Pickle

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A week of curry lunches is a good week. This lamb keema is well spiced, high in protein from the lamb and chickpeas, and full of veg. The pickle is a winner too and only take a couple of minutes to make! The longer it sits, the better it gets. In other news, Deep South pop-up getting closer and closer gang! Link is in the bio for 25th/26th May.
Takes 45 minutes, makes 4 work lunches

INGREDIENTS
1 pack lean lamb mince (500g)
2 white onions, chopped
1 tin chickpeas
1 tin plum tomatoes
1 aubergine
1 red onion, finely sliced
A handful of frozen peas
3 cloves of garlic, minced
A thumbsized piece of ginger, minced
A handful of mint, finely chopped
A glug of white wine vinegar
1 teaspoon sugar
5 cloves
1 teaspoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon ground cinnamon
Olive oil
Salt and pepper

METHOD
1) Pre heat the oven to 180C. Split the aubergine in half, and slash the flesh in a criss-cross pattern. Rub with salt, a sprinkle of garam masala and touch of olive oil. Roast in the oven for around 20 minutes until soft. Once cooked, cut into bite-sized chunks.
2) Put a saucepan on a medium heat. Add the coriander and cumin seeds. Dry roast for a couple of minutes to release their aroma. Once toasted, crush them up in a pestle and mortar or use the base of a saucepan.
3) Put the pan back on the heat. Add a touch of olive oil, along with the white onions, garlic, ginger a good grind of black pepper and all the spices and seeds. Cook on a low heat for 10 minutes.
4) Add the plum tomatoes. You may want to add a splash of water if it’s looking dry. Cook down for another 10 minutes.
5) Add the lamb mince and mix through, making sure to break up it up with the back of your spoon. Add the chickpeas, aubergine and frozen peas. Bring to the boil, turn down and simmer for 10-15 minutes until the lamb is cooked. Check the seasoning; it may need some salt and more garam masala.
6) To make the pickle, in a small bowl add the red onion, mint, sugar, white wine vinegar and a sprinkle of salt.
7) Serve a generous portion of the keema with the pickle on top.

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