Lamb Keema Curry (dry)
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recipe by Barry Fox
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- Total Time
- 1hr 26mins
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- Serves
- 4
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- 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.
recipe updated 8 Oct. 2019
Ingredients
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- Vegetable oil
- 1 tablespoon
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- Onion
- 1
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- Garlic clove
- 4
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- Ground cumin
- 2 teaspoons
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- Ground coriander
- 1 ½ teaspoons
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- Cayenne pepper
- ½ teaspoon
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- Chili powder
- 1 teaspoon
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- Ginger
- 15 g
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- Fresh chili
- 5 g
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- Ground lamb
- 500 g
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- Water
- 200 ml
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- Peas
- 175 g
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- Garam masala
- 1 tablespoon
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- Bottled lemon juice
- 1 ½ tablespoons
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- Salt
- 2 teaspoons
Tools
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Stove
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Small bowl
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Frying pan
Step preview
- Add vegetable oil and onion to a clean frying pan
- Cook until lightly browned - 15 min, medium speed
- Add garlic clove to the frying pan
- Cook until pale and light then set aside - 3 min, medium heat
- Add ground cumin, ground coriander, cayenne pepper, chili powder and ginger to a clean small bowl
- Add fresh chili to the frying pan
- Transfer spices to frying pan
- Cook until combined - 3 min, medium heat
- Add ground lamb to the frying pan
- Cook until lightly browned while mixing - 15 min, high heat
- Add water to the frying pan
- Cook until thickened - 30 min, low heat
- Add peas, garam masala, bottled lemon juice and salt to the frying pan
- Cook - 10 min, medium heat
- Serve