- 1.
Coarsely grate half the cucumber and pop into a sieve set over a bowl. Add a pinch of salt and scrunch the cucumber with your hands for 2-3 mins to squeeze out as much liquid as you can. Set aside to drain.
- 2.
Peel and finely dice the onion. Peel and finely dice the garlic and ginger. Halve the chilli. Flick out the white bits and seeds for less heat. Finely chop it.
- 3.
Heat 1 tbsp oil in a large frying pan. Add the lamb mince. Cook over a high heat for 2 mins. Stir with a wooden spoon to break up the meat. The meat should start to brown. Drain off any excess liquid. Add the onion to the pan. Stir and fry for 5 mins till the onion looks soft and glossy and the mince has browned a bit more. Season with salt and pepper.
- 4.
Turn the heat down and stir in the garlic, ginger and chilli. Cook and stir for 1 min till the pan smells aromatic. Measure out 2 tsp garam masala and add to the pan with 1 tsp ground cumin and ½ tsp turmeric. Cook and stir for 2 mins till fragrant.
- 5.
Add the tomatoes to the pan. Add 300ml boiling water and give a good stir. Cover. Simmer for 15 mins till the sauce has thickened and the mince is cooked.
- 6.
While the lamb keema cooks, tip the rice into a small pan. Pour in 300ml boiling water. Cover. Bring to the boil. Turn the heat right down. Simmer for 6-8 mins till all the water is absorbed. Take off the heat. Set aside, lid on, for 5 mins.
- 7.
Squeeze the cucumber to wring out any excess moisture and transfer the cucumber to a bowl. Stir in the yogurt with a grinding of black pepper and ½ tsp ground cumin. This is your raita. Set aside.
- 8.
Stir the spinach into the lamb keema. Simmer, uncovered, for 2-3 mins to just wilt the spinach. Taste the keema and season if you think it needs it. Serve with the rice and cucumber raita, garnished with the coriander leaves.