Description
Lamb keema curry is an Indian curry dish made of ground meat, vegetables and spices. Follow the recipe to make this tasty dish at home.
Ingredients
Units
Scale
- 30ml (2 tbsp) vegetable oil
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 2.5cm (1 inch) fresh ginger, peeled and finely chopped
- 6 cloves
- 2 cardamom pods, crushed
- 8g (2 tsp) ground fenugreek
- 12g (2 tbsp) garam masala
- 10g (2 tsp) turmeric
- 4g (2 tsp) chilli powder
- 1kg (2.2lbs) ground lamb
- 800g (2 cans) chopped tomatoes
- 3 bay leaves
- 2 green chillies, thinly sliced
- 280g (2 cups) peas
- coriander leaves, for garnishing
Instructions
- Heat the oil in a large pan and gently fry the onions until softened.
- Add the garlic, ginger, cloves and cardamom pods in and fry for another 5 minutes until the spices’ aromas have been released.
- Tip in the fenugreek, garam masala, turmeric and chilli powder and fry for 2 minutes while stirringly thoroughly. Add a little water if it dried up too much.
- Add the mince in batches and fry until everything is browned and well mixed.
- Add the tomatoes and bay leaves. Cover and cook in a preheated oven at 190°C/fan 170°C/375°F/gas mark 5, for 20 minutes.
- Take it out of the oven, season with salt and stir in the chillies and peas. Return to the oven and continue to cook for a further 50 minutes.
- Garnish with coriander and serve with puris, parathas or naan.
Notes
- If you can get hold of it, use ground mutton.
- You can use beef mince instead of lamb.
- This recipe freezes well.
- Prep Time: 20 mins
- Cook Time: 1 hour 30 mins
- Category: Main Course
- Method: Stew
- Cuisine: Indian