Keema (Indian Minced Lamb Curry) 印度羊肉末咖喱 (Keema)

A flavorful Indian dish made with minced lamb cooked with aromatic spices, peas, and often potatoes, creating a rich and hearty curry.

Nutrition (per serving)

Ingredients

• 500g minced lamb
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 2 tbsp ginger-garlic paste
• 3 green chilies, slit (adjust to taste)
• 1 cup (approx. 150g) peas, fresh or frozen
• 1 medium potato, peeled and diced (optional)
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 2 bay leaves
• 1 cinnamon stick (2-3 inches)
• 4 green cardamom pods
• 5 cloves
• 1 tsp cumin seeds
• 3 tbsp oil
• 1 tsp salt (or to taste)
• 1/4 cup fresh coriander leaves, chopped
• 1/2 cup water (or as needed)

Steps

1. Heat oil in a large pan or pot over medium heat. Add cumin seeds, bay leaves, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
2. Add chopped onions and green chilies. Sauté until onions turn golden brown, about 7-10 minutes.
3. Add ginger-garlic paste and cook for 1-2 minutes until its raw smell disappears.
4. Add minced lamb and salt. Cook, breaking up lumps, until the lamb is browned and the water has evaporated, about 8-10 minutes.
5. Stir in coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 2-3 minutes, stirring constantly, until the spices are well-combined and fragrant.
6. Add chopped tomatoes and water. Cover and cook on low heat for 10-12 minutes, or until tomatoes are soft and the oil starts to separate.
7. Add diced potatoes (if using) and peas. Mix well. Add a little more water if the mixture is too dry. Cover and cook for another 10-15 minutes, or until potatoes are tender and peas are cooked.
8. Stir in garam masala. Cook for 1-2 minutes.
9. Garnish with fresh coriander leaves before serving.

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