Lamb Keema Curry
Recipe information
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Cooking:
30 min.
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Servings per container:
5
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Source:

Ingredients for - Lamb Keema Curry

1. Frozen peas - 1 (10 ounce) package
2. Olive oil - 2 tablespoons
3. Ground lamb - 1 pound
4. Diced onion - 1 cup
5. Garlic, minced, or more to taste - 2 cloves
6. Dried parsley - ½ cup
7. Curry powder - 2 tablespoons
8. Ground cumin - 1 tablespoon
9. Garam masala - 1 tablespoon
10. Ground black pepper - ½ teaspoon
11. Ground cinnamon - ½ teaspoon
12. Ground coriander - ½ teaspoon
13. Ground ginger - ½ teaspoon
14. Ground turmeric - ½ teaspoon
15. Crushed red pepper flakes, or more to taste - ¼ teaspoon
16. Potatoes, peeled and diced - 2 medium
17. Tomatoes, diced - 2 medium
18. Jalapeno pepper, diced, or more to taste - 1 medium
19. Fresh cilantro, chopped - 1 bunch

How to cook deliciously - Lamb Keema Curry

1. Stage

Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.

2. Stage

Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.

3. Stage

Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.

4. Stage

Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.