Ariso Recipes
Spicy Lamb Keema Curry
Last update date: February 24, 2012
Savor the bold flavors of Spicy Lamb Keema Curry. Tender minced lamb is infused with a fiery spice paste, creating a rich and hearty dish. Aromatic garlic, ginger, and curry leaves meld with onions and tomatoes for a mouthwatering experience. Finish with a touch of zesty lemon juice and fresh coriander. Perfect with Indian bread or rice.
3 hours and 10 minutes
Greek
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Ingredients
4
How To Cook?
1
In a grinder, blend 6 cloves of garlic, ginger, and bird's eye chilli into a smooth paste with a splash of water. add this paste to a large mixing bowl along with the minced lamb. mix well and set it aside.
2
For the spice paste, heat oil in a large frying pan over low heat. add coriander seeds, fennel seeds, cumin seeds, and kashmiri chillies. fry, stirring often, for 8 minutes. then add curry leaves and fry for another 2 minutes. turn off the heat and let it cool. blend this mixture with 80mls of water to form a smooth and thick paste. set it aside.
3
In a heavy-bottomed saucepan, heat oil over medium flame. add the remaining 2 cloves of garlic and curry leaves. as they splutter, add chopped onions and fry for 10-12 minutes, stirring continuously, until the onions soften.
4
Now add the chopped tomatoes and fry for another 6 minutes until they become slightly mushy. increase the heat slightly and add the marinated minced lamb. fry the lamb for 8 minutes, stirring well.
5
Reduce the heat to medium and add the spice paste. mix well and cook for 2-3 minutes. season with salt. add water and bring it to a boil. simmer on low heat with a lid on for 25 minutes, stirring halfway through cooking.
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