Lamb Keema with Peas recipe

3 Aug

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 :
    50 min
  • Ready Time :
    50 min

Servings

4 none

Ingredients

  • 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

Directions

  1. Chop the onion, herbs, ginger & garlic.
  2. In a medium-sized saucepan, add a little oil to cover the bottom of the pan.
  3. Fry the onion mixture on a low heat for a minute or two.
  4. Add salt, turmeric & chilli powder.
  5. Sizzle the mixture for a few minutes on a low heat.
  6. Add sliced tomatoes, mix well, and continue on a low heat for about 3 more minutes.
  7. Add the minced meat, mix well, & keep on a low heat for a few minutes.
  8. Cover the pan with a tight lid, & cook gently for 30 minutes, with an occasional stir.
  9. Add the peas, mix and replace the lid, cooking for another 20 minutes.
  10. Add garam masala, & cook without the lid until the excess liquid has dried up.
  11. If preferred, remove the tomato skins as they rise during cooking.

Serve hot with vegetable curries and paratha or naan bread.

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