Kiran's Lamb Keema Recipe
Recipe type: Main
Cuisine: Indian
Serves: 6
  • 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)
  • 1 tablespoon butter
  • 250ml baby green peas
  • 4 cherry tomatoes
  • 6 ginger slivers
  • ½ medium-sized red onion
  1. Heat the oil in a large frying pan or wok over medium high heat.
  2. toss in the onions and cook until they turn light brown and translucent.
  3. Now add the ginger and garlic paste.
  4. Cook for two minutes and then sprinkle in the turmeric powder and cayenne pepper or chili powder.
  5. In goes the ground lamb. Cook for five minutes or until lamb appears cooked.
  6. Add tomatoes and yogurt and salt and pepper to taste.
  7. Cook for five minutes and add the garam masala and chilies. My garam masala recipe is here.
  8. Cook for a further five minutes.
  9. Add cilantro and mix. Sauté the garnish ingredients and add them to the curry.
  10. Enjoy on top of rice, naans or even pasta.
Recipe by Recipes For Indian Restaurant Style Cooking | at