Keema Curry

Ingredients

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
4. 4.
   Add the ground lamb to the pan and cook until browned, breaking it up with a spoon.
5. 5.
   Stir in the chopped tomatoes and green chilies, and cook until the tomatoes are soft and pulpy.
6. 6.
   Add the cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well to coat the lamb with the spices.
7. 7.
   Reduce the heat to low, cover the pan, and let the curry simmer for about 20 minutes, stirring occasionally.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Ground lamb — Make sure to use lean ground lamb for a healthier option. If you prefer a spicier keema, you can add a pinch of red chili powder to the dish.

Tips & Tricks

• For a vegetarian version, you can substitute the ground lamb with plant-based ground meat alternatives.
• Adjust the spiciness of the dish by adding more or fewer green chilies according to your preference.
• Serve the Keema Curry with a side of raita (yogurt sauce) and naan bread for a complete meal.
• Leftover Keema Curry can be stored in the refrigerator for up to 3 days and tastes even better the next day as the flavors develop.

Serving advice

Serve the Keema Curry hot with steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness and flavor.

Presentation advice

To enhance the presentation, sprinkle a pinch of garam masala on top of the curry before serving. Serve in a traditional Indian-style serving dish for an authentic touch.