Dairy-Free Keema Curry with Gluten-Free Roti

Instructions

1. 1Finely chop the 1 large onion. Place a large, heavy-bottomed pot over medium-high heat (190.6°C/190°C). Add the 2 tablespoons of vegetable oil. Once the oil shimmers, add the finely chopped 1 large onion and cook, stirring occasionally, for 8-10 minutes until it is soft and golden brown.
2. 2Add the 1 tablespoon of ginger-garlic paste to the pot with the onions. Cook, stirring constantly, for 1 minute until it becomes fragrant.
3. 3Add the about 450 g of ground lamb/beef to the pot. Break up the meat with a spoon and cook, stirring occasionally, for 5-7 minutes until it is browned all over. If there is excess fat, carefully drain it from the pot.
4. 4Dice the 2 medium tomatoes. Add the diced 2 medium tomatoes to the pot and cook, stirring, for 3-4 minutes until they have softened.
5. 5Stir in the 1 tablespoon of garam masala, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of red chili powder. Cook, stirring constantly, for 1 minute until the spices become fragrant.
6. 6Pour in the 1/2 cup of coconut milk and add the 1/2 cup of peas. Stir all ingredients together. Bring the mixture to a gentle boil over medium-high heat (190.6°C/190°C), then reduce the heat to low (around 93.33°C/95°C). Cover the pot and let it simmer for 25 minutes, stirring occasionally to prevent sticking, until the sauce has thickened slightly and the ground meat reaches an internal temperature of 71°C.
7. 7Taste the keema curry and add salt to taste, stirring well to combine.
8. 8While the curry simmers, prepare the 4 gluten-free roti. Heat each roti gently in a dry skillet over medium heat (148.9°C/150°C) for 30-60 seconds per side, or until warm and pliable.
9. 9Serve the hot dairy-free keema curry immediately with the warm 4 gluten-free roti.

Substitutions

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