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.

Hints 'n' Tips

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


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