Lamb Keema (Spiced Ground Lamb)

Lamb Keema is semi - dry curry in which lamb is flavored with spices and herbs. Leftover keema makes a great filling for stuffing parathas, samosas or making Indian style wraps. It is also popular for making biryanis.

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Serves 4

  • (1 Ib)450g kg lamb
  • 1 cinnamon stick
  • 4 cardamom pods, lightly crushed
  • 1 curry leaf
  • 4 cloves
  • 1 onion, thinly sliced
  • 2 tsp ginger-garlic paste
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1 tsp chili powder
  • 2 green chilies, sliced
  • ½ cup yogurt
  • 1 tbsp dried fenugreek
  • salt to taste
  • 2 tbsp vegetable oil
  • cilantro and peas to garnish

How to make Lamb Keema:

  1. Heat the oil in a preheated wok, or large pan,
  2. Add the onion and fry for 5 minutes until light brown.
  3. Add the cinnamon stick, cardamoms, curry leaf and cloves and cook, stirring constantly for 1 minute then stir in garlic-ginger and cook for 1 additional minute.
  4. Add the ground lamb and sprinkle over the ground coriander, cumin, and chili powder.
  5. Cook for 5 minutes, or until the lamb is lightly browned.
  6. Stir in the yogurt and fenugreek and season with salt. Cover and cook over low heat for 20-30 minutes, or until the lamb is tender. Ladle into serving dish and garnish with chopped cilantro.

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