Best Lamb Keema Curry Recipes

LAMB KEEMA CURRY

Lamb Keema Curry image

This lamb curry has lots of big, bright, brash flavors, and a marvelous fragrance when cooking. It's good either all by itself as a one-dish meal (combining meat and several vegetables), or served with an Indian flatbread, or over rice or noodles. Plain yogurt makes a pleasantly cool accompaniment. You might even try a dollop of Greek tzatziki sauce on your keema!

Provided by Doug in Manhattan

Categories Main Dish Recipes Curries

Time 1h30m

Yield 5

Number Of Ingredients 19

Ingredients

1 (10 ounce) package frozen peas
2 tablespoons olive oil
1 pound ground lamb
1 cup diced onion
2 cloves garlic, minced, or more to taste
½ cup dried parsley
2 tablespoons curry powder
1 tablespoon ground cumin
1 tablespoon garam masala
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon crushed red pepper flakes, or more to taste
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
1 medium jalapeno pepper, diced, or more to taste
1 bunch fresh cilantro, chopped

Steps:

Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 33.4 g, Cholesterol 60.7 mg, Fat 19.3 g, Fiber 8.3 g, Protein 22.5 g, SaturatedFat 6.1 g, Sodium 145.6 mg, Sugar 6.9 g

KEEMA RECIPE | MUTTON KEEMA CURRY RECIPE

Keema recipe | Mutton keema curry recipe image

Keema is a dish made of minced meat, onions, tomatoes, spices & herbs. This recipe will yield a delicious dish which be eaten with rice, or can be stuffed in sandwiches, wraps & naan.

Provided by Swasthi

Categories Main

Time 30m

Number Of Ingredients 17

Ingredients

300 grams mutton keema ((I used lamb keema))
2 tbsps oil
1 small bay leaf (or tej patta)
2 to 3 green cardamoms (or elaichi)
1 small cinnamon (piece or dalchini)
2 to 3 cloves (or laung)
1 cup onions (finely chopped (2 medium sized))
1 green chili (chopped (deseeded))
1 tbsp ginger garlic paste
¼ cup tomato puree ( or tomato chopped finely (1 medium) (optional))
¼ cup water
Salt ( as needed)
1/8 tsp turmeric (or haldi)
¾ to 1 tsp red chili powder ((use as needed, less spicy variety))
1 tsp garam masala (or mutton masala or kitchen king masala (can use upto 1 ½ tsp))
2 tbsp mint leaves (or pudina (optional) finely chopped)
2 tbsp coriander leaves (daniya patta (finely chopped))

Steps:

Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.
Add green chilies and onions. Fry them well on a medium flame until evenly golden.
Saute ginger garlic paste for a minute or until the raw smell goes off.
Add keema and saute for 2 to 3 mins on a low heat.
Sprinkle salt & all the spice powders - turmeric, red chili powder and garam masala. Also add mint now.
Saute for 3 to 4 mins on a low heat.
Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
Pour ¼ cup water, stir and cook covered until the keema is completely tender meaning it's cooked.
Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.
Sprinkle coriander leaves and stir.
Keep mutton keema covered until served.
Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.

Nutrition Facts : Calories 415 kcal, Carbohydrate 10 g, Protein 18 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 126 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving