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.
Ingredients:
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:
- Heat the oil in a preheated wok, or large pan,
- Add the onion and fry for 5 minutes until light brown.
- 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.
- Add the ground lamb and sprinkle over the ground coriander, cumin, and chili powder.
- Cook for 5 minutes, or until the lamb is lightly browned.
- 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.