Keema (Indian Lamb Curry)
Over a year ago
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Ingredients
- 1 onion peeled and finely chopped
- 1 x 2.5cm cinnamon stick
- 4 Green Cardamom Pods
- 2 Black Cardamoms (large)
- 1 bay leaf
- 450g lean minced lamb
- ¼ tsp Turmeric powder
- 1 tsp chilli powder
- 1 tsp Ground Coriander
- 1½ tsp ground cumin
- 1 tsp curry powder
- 150ml coconut milk
- 1 can (230g) tomatoes
- 100g frozen peas
- 2 tbsp olive oil
- 1 Green chilli, seeded and chopped
- coriander leaves for garnish
Accompaniment
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Learn MoreDescription
An Indian meal usually consists of a variety of dishes. This recipe will serve 2-3 people western style (ie: as a main course).
Method
-
1
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.
Chef's Tips
If you prefer your curry hot, then leave out the coconut milk.
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