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Lamb and Pea Keema Curry Recipe

  • 4servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, D
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp ghee , butter or oil

  2. 2 medium-sized onions (100g each), quartered and thinly sliced

  3. 20g ginger , finely chopped

  4. 3 cloves garlic , finely chopped

  5. 1 green chilli, finely chopped

  6. 1 piece cinnamon

  7. 3 cardamoms

  8. 300g lamb , minced or cubed

  9. 2 tbsp ground coriander

  10. 2 tbsp chilli powder

  11. 2 tomatoes (250g), roughly chopped

  12. 1 1/2 tsp salt

  13. 1 cup fresh or frozen peas

  14. 1/2 cup coriander leaves and stalks, roughly chopped

  15. 1/2 cup mint leaves , roughly chopped

Instructions Jump to Ingredients ↑

  1. In a pan, heat the ghee and fry half the onions until they begin to brown. Add ginger, garlic and green chilli and whole spices.

  2. Cook 2-3 mins and add the lamb, stirring until meat browns. Add ground corriander and chilli powder and cook for 1-2 minutes, add chopped tomatoes. Cook on medium heat until the tomatoes break down, then add a cup of water.

  3. Lower heat, stir in the salt and simmer, partially covered, until lamb is tender - about 20 mins. Add peas and cook for a few minutes. Stir in corriander and mint, remove from heat.

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