This easy lamb keema recipes is so good!
Lamb keema is one of those Indian dishes that is easy to make and a lot of fun to serve. I was recently contacted by Chef Kiran Virma, the owner and head chef of Kiran’s in Houston. She offered to send me some of her most popular recipes and I’ve had a lot of fun trying them.
This lamb keema is simple but absolutely delicious. Try it on its own or served with rice, naans or pasta. I have to say my kids love it served over homemade pasta.
You could also use this versatile recipe to make keema naans, samosas or keema pooris. Yum!
The following recipe is quite close to Chef Kiran’s though I have changed it ever so slightly because I couldn’t be bothered to convert the US measures to UK measure. I can assure you, you’re going to love this one!
- 3 tablespoons cooking oil
- 1 kilo (2 lbs.) ground lamb leg (all fat trimmed)
- 1 onion finely chopped
- 2 tablespoons ginger and garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper or chili powder
- 1 tabelspoon garam masala
- 100ml plain yogurt
- 2 tablespoons green chilies (minced)
- 4 tomatoes (pureed)
- 1 tablespoon sea salt
- 1 bunch fresh cilantro (finely chopped)
- TO GARNISH
- 1 tablespoon butter
- 250ml baby green peas
- 4 cherry tomatoes
- 6 ginger slivers
- ½ medium-sized red onion
- Heat the oil in a large frying pan or wok over medium high heat.
- toss in the onions and cook until they turn light brown and translucent.
- Now add the ginger and garlic paste.
- Cook for two minutes and then sprinkle in the turmeric powder and cayenne pepper or chili powder.
- In goes the ground lamb. Cook for five minutes or until lamb appears cooked.
- Add tomatoes and yogurt and salt and pepper to taste.
- Cook for five minutes and add the garam masala and chilies. My garam masala recipe is here.
- Cook for a further five minutes.
- Add cilantro and mix. Sauté the garnish ingredients and add them to the curry.
- Enjoy on top of rice, naans or even pasta.