Keema (Indian Lamb Curry)

An Indian meal usually consists of a variety of dishes. This recipe will serve 2-3 people western style (ie: as a main course).


Heat the oil in a large pan and fry the onion until light brown. Add the cinnamon stick, green and black cardamoms and the bay leaf. Continue frying for another minute.

Add the minced lamb and sprinkle over the turmeric, chilli powder, coriander and cumin. Mix well and fry for 2-3 minutes to brown the meat. Add the coconut milk and tomatoes, curry powder and salt. Cover and gently simmer for about 10 minutes until the mince is nearly dry. Uncover, add the peas and continue cooking over a gentle heat for 10 more minutes.

Serve garnished with coriander leaves and the chopped green chilli.


Frozen Peas 100g
Tomatoes 1 Can (230g)
Coconut Milk 150ml
Curry Powder 1 Tsp
Ground Cumin
Ground Coriander 1 Tsp
Chilli Powder 1 Tsp
Turmeric Powder
Lean Minced Lamb 450g
Bay Leaf 1
Black Cardamoms (large) 2
Green Cardamom Pods 4
Cinnamon Stick 1 X 2.5cm
Onion Peeled And Finely Chopped 1
Olive Oil 2 Tbsp
Green Chilli, Seeded And Chopped 1
Coriander Leaves For Garnish

Hints 'n' Tips

If you prefer your curry hot, then leave out the coconut milk.


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