Keema curry is probably the indian dish that I make most often, because it is so simple and the end result is extremely versatile. You can serve it with breads, with rice, as a filling for dosa and samosas or it can even be formed into kebabs. I’ve been known to use this as an omelette filling in the morning!
This is a simple version using lamb, but I often use ground beef or turkey instead.
The end result should be dryer than you would expect for a curry, as there is no sauce, but you can add a little more liquid if you prefer.
If you’re feeling extravagant, try making the keema then using it as a filling for stuffed tikka chicken breasts. Absolutely delicious.
- Cook Time :
- Ready Time :
- 1 pound lean minced lamb
- 1 medium onion
- 1 tablespoon mixed herbs and spices of your choice (e.g. Coriander)
- 3 clove garlic
- 1 inch piece ginger
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1/2 teaspoon chilli powder
- 4 medium tomatoes
- 1 cup peas
- 1 teaspoon garam masala
- Chop the onion, herbs, ginger & garlic.
- In a medium-sized saucepan, add a little oil to cover the bottom of the pan.
- Fry the onion mixture on a low heat for a minute or two.
- Add salt, turmeric & chilli powder.
- Sizzle the mixture for a few minutes on a low heat.
- Add sliced tomatoes, mix well, and continue on a low heat for about 3 more minutes.
- Add the minced meat, mix well, & keep on a low heat for a few minutes.
- Cover the pan with a tight lid, & cook gently for 30 minutes, with an occasional stir.
- Add the peas, mix and replace the lid, cooking for another 20 minutes.
- Add garam masala, & cook without the lid until the excess liquid has dried up.
- If preferred, remove the tomato skins as they rise during cooking.
Serve hot with vegetable curries and paratha or naan bread.