Keema Curry

Add everything into a deep pot aside from the oil, peas and fresh coriander. Mix everything together, ensuring all the ingredients are well distributed

For lamb add 125ml/0,5 cups of water. For goat, add 375ml/1.5 cups of water. For beef, add 625ml/2.5 cups. For chicken, no water is needed. Bring the mixture to a boil, then cover with a lid and simmer on low heat for 45 minutes for lamb, 1.5hrs for goat, 2hrs for beef and 20 minutes for chicken. Give everything a stir after every 15-20 minutes, making sure to keep breaking up the minced meat. Here is what my cooking looked like once the time was up

Once the time is up, take off the lid, turn the heat up to high and allow the water to dry out, stirring often. Once the mixture looks dry, add in the oil and begin to sauté the curry. Keep stirring vigorously to help the curry break down - this entire process can easily take around 15 minutes. You'll know the sautéing process is done when the meat has darkened significantly, the oil has begun to rise at the edges and when it seems like the curry will catch at the bottom of the pan if you sauté it any longer

If using peas: Add the peas and 125ml/0.5 cups of water. Cover the curry again and allow this to simmer on low for 10 minutes

Keema is ready! Garnish it with fresh coriander before serving