Lamb Keema Curry
Juicy, tasty, easy Keema Curry
Ingredients
- 1lb/450g ground lamb
- 8oz/225g 1 large red onion chopped
- 2 tbsp garlic finely chopped
- 1.5 tbsp ginger finely chopped
- 4 green chiles finely chopped
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 1 tsp red chili powder
- 1 tbsp ground coriander
- 1 tsp garam masala
- 8oz/235ml tomato puree
- 3 tbsp cilantro leaves chopped optional
- vegetable oil
Instructions
- Heat up a pot and add a few tbsps oil. When the oil is hot, add cumin seeds. They’ll sizzle and turn color in just a few seconds. Add the onion, 2 pinches salt, and sauté for a minute. Then add the garlic, ginger and green chiles. Sauté until golden brown.
- Add the coriander, turmeric and chili powder. Stir for 10 seconds. Add the tomato puree, stir and cook until oil separates. Add 1/2 tsp salt. The mixture will get a little thick. Add the ground lamb, break up the meat and mix. Add 1/2 cup water and it'll be easier to mix the meat.
- Cover and cook for 15 minutes or until the lamb is tender. Since it’s ground meat, cooking time is short. Stir during cooking and add a little water if necessary. When the lamb is almost done, add garam masala, cover and cook for two more minutes. Taste and adjust salt.
- Don’t cook it any longer, you want it to be thick but not dry. It should have some moisture. You can add a teaspoon or two of lemon juice if you like. Chopped cilantro leaves are a nice addition.
