Lamb Keema Curry
Details
Serves: 4
To Prep: 15 minutes
Difficulty: Medium
To Cook: 40 minutes
Nutrition
Calories: 300-350kcal
Protein: 20-25g
Carbohydrates: 15-20g
Fat: 15-20g
Ingredients
- 500g minced lamb
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tomatoes, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp red chili powder
- 1/2 cup peas (fresh or frozen)
- Salt to taste
- Fresh coriander leaves for garnish
Method
- Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown.
- Add minced garlic and grated ginger. Sauté for another 2-3 minutes until fragrant.
- Add chopped tomatoes and cook until they soften and begin to break down.
- Add ground coriander, cumin, turmeric, and red chili powder. Stir well and cook for 2 minutes to allow the spices to release their aroma.
- Add the minced lamb to the pan. Cook, stirring frequently, until the lamb is browned all over.
- Add the peas and salt. Stir to combine and cook for another 10 minutes, allowing the flavors to meld together.
- Reduce the heat, cover the pan, and simmer for 15-20 minutes, stirring occasionally, until the lamb is fully cooked and the sauce has thickened.
- Garnish with fresh coriander leaves and serve hot with naan or rice.