Easy Lamb Keema Curry
User Reviews
4.9
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Prep Time
4 mins
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Cook Time
26 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
361 kcal
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Course
Main Course, Lunch
Easy Lamb Keema Curry
Description
Easy Lamb Keema Curry begins by cooking diced onions and crushed garlic in vegetable oil, developing a mild sweetness. Fresh ginger and diced green chili are added along with garam masala, which infuses the base with warming Indian spices. Lean minced lamb is browned then simmered with diced tomatoes, which break down to form the sauce. This mixture cooks on low heat to meld flavors and tenderize the meat. Seasoning with salt and occasional addition of water helps maintain desired consistency.
Natural yogurt is stirred in for a creamy texture and subtle tang while frozen or fresh peas contribute some sweetness and texture. Fresh cilantro adds a herbaceous brightness before serving. The curry pairs well with rice and popadoms, making for a satisfying meal.
This recipe is adaptable by adjusting green chili quantity for spiciness and substituting curry paste for garam masala for a different flavor profile. It can be batch cooked and frozen for up to two months. When reheating, adding a little water prevents the curry from drying out. Draining excess fat after browning the lamb is optional.
Ingredients
- 1 teaspoon vegetable oil
- 1 onion diced
- 2 garlic crushed, cloves
- 20 g ginger grated, fresh
- 1 green chilli diced
- 2 tablespoon garam masala
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- 400 g lamb mince
- 3 tomato diced
- 3 tablespoon yogurt natural
- 60 g pea Frozen or fresh
- 10 g cilantro finely chopped, fresh
Instructions
- Heat 1 teaspoon Vegetable oil in a pan and then add1 Onion and 2 Garlic cloves and gently cook for 2 minutes.
- Add the 20 g Fresh ginger, 1 Green chilli and 2 tablespoon Garam masala and cook for 2 minutes longer.
- Put 400 g Lamb mince and 3 Tomatoes into the pan, brown the mince and then cook on low for 20 minutes. Season with 1 pinch Sea salt and add a little water if needed.
- Add 3 tablespoon Natural yogurt, 60 g Peas and f10 g Fresh coriander (cilantro), stir and cook for 2 minutes.
- Serve with rice and popadoms.
Notes
- Curry paste can be used as a substitute for garam masala to vary the flavor.
- Omit peas if disliked; they are optional in this recipe.
- This curry freezes well and can be stored up to two months; add water when reheating to maintain moisture.
- Adjust green chili amount to control spiciness levels.
- If the curry seems dry during cooking, add a little water to maintain sauce consistency.
- Optionally drain excess fat from browned lamb before adding other ingredients for a leaner dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 361kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 114mg | 5% |
| Potassium | 581mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1068IU | 21% |
| Vitamin C | 23mg | 26% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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