Lamb Keema Curry (dry)
Serves
4
Total Time
1hrs 26mins
Calories
487
Fresh Lamb mince with fantastic Indian spices, finished off with fresh or frozen peas... Divine.
Add extra chilli and garam masala if required.
- Vegetable oil1 tablespoon
- Onion1finely chopped
- Garlic clove4finely chopped
- Ground cumin2 teaspoons
- Ground coriander1 ½ teaspoons
- Cayenne pepper½ teaspoon
- Chili powder1 teaspoon
- Ginger15 ggrated
- Fresh chili5 gfinely sliced
- Ground lamb500 g
- Water200 ml
- Peas175 g
- Garam masala1 tablespoon
- Bottled lemon juice1 ½ tablespoons
- Salt2 teaspoons
Ingredients
- 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
Method
Make this recipe in the Fresco Recipes App
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