Lamb and Pea Keema Curry
From babe_kl 17 years ago
- 30 minutes to make
- Serves 4
Keema is usually minced lamb curry cooked with peas or potatoes. The original meaning of Keema means minced meat, hence this dish can be made using mutton, lamb, beef or chicken but it is usually made using lamb. Read more These are cooked with spices until they're dried out which is perfect to be eaten with chapati (flat bread). See less
Ingredients
- 2 tbsp ghee, butter or oil shopping list
- 2 medium-sized onions (100g each), quartered and thinly sliced shopping list
- 20g ginger, finely chopped shopping list
- 3 cloves garlic, finely chopped shopping list
- 1 green chilli, finely chopped shopping list
- 1 piece cinnamon shopping list
- 3 cardamoms shopping list
- 300g lamb, minced or cubed shopping list
- 2 tbsp ground coriander shopping list
- 2 tbsp chilli powder shopping list
- 2 tomatoes (250g), roughly chopped shopping list
- 1 1/2 tsp salt shopping list
- 1 cup fresh or frozen peas shopping list
- 1/2 cup coriander leaves and stalks, roughly chopped shopping list
- 1/2 cup mint leaves, roughly chopped shopping list
How to make it
- In a pan, heat the ghee and fry half the onions until they begin to brown. Add ginger, garlic and green chilli and whole spices.
- Cook 2-3 mins and add the lamb, stirring until meat browns. Add ground corriander and chilli powder and cook for 1-2 minutes, add chopped tomatoes. Cook on medium heat until the tomatoes break down, then add a cup of water.
- Lower heat, stir in the salt and simmer, partially covered, until lamb is tender - about 20 mins. Add peas and cook for a few minutes. Stir in corriander and mint, remove from heat.
aiza
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