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Keema Style Haggis Curry
Keema Style Haggis Curry is a modern Scottish recipe for a classic fusion curry of haggis and peas in a keema spiced base. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Keema Style Haggis Curry.
prep time
15 minutes
cook time
30 minutes
Total Time:
45 minutes
Serves:
4
Rating:
Tags : CurryVegetarian RecipesVegan RecipesSpice RecipesMutton RecipesFusion RecipesScottish Recipes
How can I include Scottis curry recipes without offering a recipe for a haggis curry. Though the basis for this is a meat haggis, you can easily make this recipe vegetarian or even vegan by substituting a traditional haggis for a vegetarian or vegan version.
Ingredients:
1 haggis (or substitute a vegetarian or vegan version)
1 tbsp olive oil
1 brown onion, peeled and diced
2 garlic cloves, peeled and crushed
3cm piece fresh ginger, peeled and grated
1 tsp garam masala
½ tsp ground cumin
½ tsp ground coriander
½ tsp turmeric
½ tsp chilli powder
¼ tsp ground cinnamon
1/8 tsp ground cloves
400g tin of chopped tomatoes
300ml water
200g frozen peas
Sea salt and freshly-ground black pepper
Plain yogurt, rice and naan breads, to serve
Method:
Cook the haggis according to the packet instructions (typically boiling for about 40 minutes).
In the meantime, heat the olive oil in a large pan over a low heat and add the diced onion. Cook gently, stirring often, for about 10 minutes until the onion is soft and translucent (but not coloured).
Add the crushed garlic and grated ginger and cook for another 90 seconds before scattering over the garam masala, cumin, coriander, turmeric, chilli powder, cinnamon and cloves. Stir well to combine and cook for 90 seconds, stirring constantly, until aromatic. At this point add the tinned tomatoes and the water. Bring all the ingredients to a simmer.
Once the haggis is cooked, slice open and scoop out the contents. Crumble the cooked haggis into the gravy then add the frozen peas. Simmer gently for 15 minutes, stirring regularly. Add a little more water if needed (but note that this should be a fairly dry curry).
Season to taste with salt and freshly-ground black pepper, turn into a warmed serving dish and serve with rice, naan breads and plain yogurt.