Step 1

Using your hands, wash the rice in cold water to remove the starch. This is evident when the water runs clear. Soak the rice in cold water and set aside for 30 to 45 minutes. The longer the rice soaks the better as this does speed up the cooking process and prevents the rice becoming stodgy when being cooked with the lamb later.

Step 2

In a large non-stick saucepan, heat the ghee and fry the sliced onions on a medium heat until they start to go brown and crispy, approximately 20 mins. Remove half of the onions from the saucepan and set aside.

Step 3

With the remainder of the onions, add the bay leaves, crushed cardamom seeds, chilli and cinnamon stick to the pan and sauté for 1-2 minutes, until fragrant.

Step 4

Then add the lamb mince to the pan and simmer for 6 - 8 minutes until brown all over. Add the garlic, ginger, turmeric, garam masala, jaggery (or sugar), tomatoes, salt and leave this to simmer on a low heat. Stir often to ensure the ingredients are mixed well.

Step 5

Meanwhile, drain the rice. In a saucepan, add 1 part rice to two parts water, ½ tsp salt, a knob of ghee and lime juice. Cover the pan and bring to the boil. Once boiling, do not remove the lid, reduce the heat to low and cook for 4 minutes. Turn off the heat and let the rice rest for a few minutes in the steam. The rice grains should separate nicely and not be sticky.

Step 6

Add the rice to the lamb mixture and ensure the rice if fully coated in all the spices. Stir in the peas and cook for a further 2-3 minutes.

Step 7

To serve, spoon the Keema rice into bowls and top with crispy onions, natural yoghurt, mint and coriander. A side kick of lime pickle or chutney would pair well. For proper indulgence, add a dollop of cream and mix it in!