Keema (Indian Minced Lamb Curry)印度羊肉末咖喱 (Keema)
A flavorful Indian dish made with minced lamb cooked with aromatic spices, peas, and often potatoes, creating a rich and hearty curry.
01Ingredients
- 500g minced lamb
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped
- 2 tbsp ginger-garlic paste
- 3 green chilies, slit (adjust to taste)
- 1 cup (approx. 150g) peas, fresh or frozen
- 1 medium potato, peeled and diced (optional)
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- 2 bay leaves
- 1 cinnamon stick (2-3 inches)
- 4 green cardamom pods
- 5 cloves
- 1 tsp cumin seeds
- 3 tbsp oil
- 1 tsp salt (or to taste)
- 1/4 cup fresh coriander leaves, chopped
- 1/2 cup water (or as needed)
Nutrition (per serving)485kcal
- Protein28.5g
- Carbs22g
- Fat32.5g
Fiber 4.5 gSodium 680 mg
02Steps
- Heat oil in a large pan or pot over medium heat. Add cumin seeds, bay leaves, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
- Add chopped onions and green chilies. Sauté until onions turn golden brown, about 7-10 minutes.
- Add ginger-garlic paste and cook for 1-2 minutes until its raw smell disappears.
- Add minced lamb and salt. Cook, breaking up lumps, until the lamb is browned and the water has evaporated, about 8-10 minutes.
- Stir in coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 2-3 minutes, stirring constantly, until the spices are well-combined and fragrant.
- Add chopped tomatoes and water. Cover and cook on low heat for 10-12 minutes, or until tomatoes are soft and the oil starts to separate.
- Add diced potatoes (if using) and peas. Mix well. Add a little more water if the mixture is too dry. Cover and cook for another 10-15 minutes, or until potatoes are tender and peas are cooked.
- Stir in garam masala. Cook for 1-2 minutes.
- Garnish with fresh coriander leaves before serving.
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