Keema Curry

Name: Keema Curry
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500g Ground Lamb, keema; 3 tbsp Ghee, or Neutral Oil; 2 medium Onions, finely chopped; 2 Green Chilis, slit; 2 tbsp Ginger Garlic Paste; 2 medium Tomatoes, finely chopped; 1 cup Green Peas, fresh or frozen; 1 tsp Cumin Seeds; 1 leaf of Bay Leaf; 4 pods of Green Cardamom; 4 cloves of Cloves; 1 small stick of Cinnamon Stick, about 3 cm; 1/2 tsp Ground Turmeric; 1 tsp Kashmiri Red Chili Powder; 2 tsp Ground Coriander; 1 tsp Ground Cumin; 1 tsp Garam Masala; 1 1/2 tsp Salt, fine; 1 cup Water, adjust for desired gravy; 1 tbsp Lemon Juice; 0 small handful of Cilantro, fresh, coriander leaves, chopped

This hearty Keema Curry is a fragrant, spiced ground lamb stew studded with sweet peas and brightened with lemon and cilantro—comforting yet vibrant. Toasted whole spices and ghee create a deep, aromatic base while tomatoes and a warm blend of powders coat the lamb for a silky, flavorful curry that pairs beautifully with rice or flatbread.

This hearty Keema Curry is a fragrant, spiced ground lamb stew studded with sweet peas and brightened with lemon and cilantro—comf... Show more

Traditional Indian Recipe

Health Grade

B · Healthy

Rating

4.0

Time

50 min

Price

1,30 €

Calories

532 kcal

low calorie

meal prep

one pot

gluten free

Method

Prep the vegetables

Peel and finely chop the onions and tomatoes, then slit the green chilies lengthwise. Keep the pieces fairly small so they melt into the curry instead of staying chunky.

Temper the spices

Set a heavy-bottomed pan over medium heat and warm the ghee or neutral oil. Add the cumin seeds, bay leaf, green cardamom, cloves, and cinnamon stick, and let them sizzle for about 30 seconds until fragrant.

Soften the onions

Add the chopped onions and salt, then cook, stirring often, until they turn soft, sweet, and deep golden, about 8-10 minutes.

Brown the meat

Stir in the ginger garlic paste and the green chilies, and cook for 1 minute until the raw smell fades. Add the ground lamb and break it up with your spoon so it browns evenly; keep cooking for about 6 minutes until the pink color is gone. Sprinkle in the ground turmeric, Kashmiri red chili powder, ground coriander, and ground cumin, then cook for 1 minute more so the spices toast in the fat.

Simmer the curry

Add the chopped tomatoes and cook, stirring and scraping the bottom, until they soften and turn jammy, about 5 minutes. Stir in the green peas and water, bring the curry to a gentle bubble, then lower the heat and simmer uncovered for 10 minutes until the peas are tender and the gravy has thickened.

Finish the seasoning

Turn off the heat and stir in the garam masala and lemon juice off the heat so the spices stay fragrant. Taste and add a little more salt if needed.