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.

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.