Lamb Keema Curry (dry)

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recipe by Barry Fox

  • Time icon
    Total Time
    1hr 26mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    487
based on 1 ratings

Fresh Lamb mince with fantastic Indian spices, finished off with fresh or frozen peas... Divine. Add extra chilli and garam masala if required.

recipe updated Oct 8, 2019

Ingredients

  • Vegetable oil icon
    Vegetable oil
    1 tbsp (15ml)
  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    4
  • Ground cumin icon
    Ground cumin
    2 tsp (4g)
  • Ground coriander icon
    Ground coriander
    1.5 tsp (3g)
  • Cayenne pepper icon
    Cayenne pepper
    about ½ teaspoon (1g)
  • Chili powder icon
    Chili powder
    1 tsp (3g)
  • Ginger icon
    Ginger
    15g (about 2¾ tbsp)
  • Fresh chili icon
    Fresh chili
    ¼
  • Ground lamb icon
    Ground lamb
    500g (about 2¼ cups)
  • Water icon
    Water
    200ml (¾ cup)
  • Peas icon
    Peas
    175g (about 1½ cups)
  • Garam masala icon
    Garam masala
    1 tbsp (6g)
  • Bottled lemon juice icon
    Bottled lemon juice
    1.5 tbsp (22ml)
  • Salt icon
    Salt
    2 tsp (12g)

Tools

  • kCook icon Stove
  • kCook icon Small bowl
  • kCook icon Frying pan

Step preview

  1. Add vegetable oil and onion to a clean frying pan
  2. Cook until lightly browned - 15 min, medium speed
  3. Add garlic clove to the frying pan
  4. Cook until pale and light then set aside - 3 min, medium heat
  5. Add ground cumin, ground coriander, cayenne pepper, chili powder and ginger to a clean small bowl
  6. Add fresh chili to the frying pan
  7. Transfer spices to frying pan
  8. Cook until combined - 3 min, medium heat
  9. Add ground lamb to the frying pan
  10. Cook until lightly browned while mixing - 15 min, high heat
  11. Add water to the frying pan
  12. Cook until thickened - 30 min, low heat
  13. Add peas, garam masala, bottled lemon juice and salt to the frying pan
  14. Cook - 10 min, medium heat
  15. Serve
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