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
    551
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 Aug 20, 2018

Ingredients

  • Vegetable oil icon
    Vegetable oil
    15ml
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    24g
  • Ground cumin icon
    Ground cumin
    4g
  • Ground coriander icon
    Ground coriander
    3g
  • Cayenne pepper icon
    Cayenne pepper
    1g
  • Chili powder icon
    Chili powder
    3g
  • Ginger icon
    Ginger
    15g
  • Fresh chili icon
    Fresh chili
    5g
  • Ground lamb icon
    Ground lamb
    500g
  • Water icon
    Water
    200ml
  • Peas icon
    Peas
    175g
  • Garam masala icon
    Garam masala
    6g
  • Bottled lemon juice icon
    Bottled lemon juice
    22ml
  • Salt icon
    Salt
    12g

Tools

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

Step preview

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