Indian Lamb Keema
INGREDIENTS- 450g fresh ground lamb
- 2 tbsp ghee or vegetable oil
- 1 cinnamon stick
- 1 onion (chopped)
- 4 cardamon pods (crushed lightly)
- 4 cloves
- 1 curry leaf
- 2 tsp ginger garlic paste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp chilli powder
- 2/3 cup plain yogurt
- 1 tbsp dried fenugreek
- salt to taste
- cilantro (chopped) - garnish
Image of Lamb Keema
TIP: Traditionally, this dish is flavored with fresh fenugreek leaves (methi). If you cannot find fresh methi, dried fenugreek can be used as a subsitute. To use fresh fenugreek leaves, always remove and discard the stems as they can taste bitter.
- Heat ghee or vegetable oil in a heavy bottom pan over low heat
- Add in onions and stir occasionally (5 mins till soften)
- Add in cinnamon stick, cardamons, curry leaves and cloves
- Stir constantly, cook for 1 min
- Add in the ginger garlic paste and stir for an extra 1 min
- Add in the ground lamb
- Sprinkle the ground coriander, cumin and chilli powder
- Cook everything for about 5 mins or till lamb is slightly browned
- Make sure to stir and break up the meat with a wooden spoon
- Add in yogurt and fenugreek
- Season with salt to taste
- Cook the lamb mixture over low heat for at least 20 to 30 mins or till lamb is tender and liquid has been absorbed
- Spoon everything onto a serving dish, make sure to discard curry leaf
- Garnish with chopped cilantro
- Serve with warm bed of rice
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