Lamb Keema is semi - dry curry in which lamb is flavored with spices and herbs. Leftover keema makes a great filling for stuffing parathas, samosas or making Indian style wraps. It is also popular for making biryanis.
(1 Ib)450g kg lamb
1 cinnamon stick
4 cardamom pods, lightly crushed
1 curry leaf
1 onion, thinly sliced
2 tsp ginger-garlic paste
2 tsp ground coriander
2 tsp cumin
1 tsp chili powder
2 green chilies, sliced
½ cup yogurt
1 tbsp dried fenugreek
salt to taste
2 tbsp vegetable oil
cilantro and peas to garnish
How to make Lamb Keema:
Heat the oil in a preheated wok, or large pan,
Add the onion and fry for 5 minutes until light brown.
Add the cinnamon stick, cardamoms, curry leaf and cloves and cook, stirring constantly for 1 minute then stir in garlic-ginger and cook for 1 additional minute.
Add the ground lamb and sprinkle over the ground coriander, cumin, and chili powder.
Cook for 5 minutes, or until the lamb is lightly browned.
Stir in the yogurt and fenugreek and season with salt. Cover and cook over low heat for 20-30 minutes, or until the lamb is tender. Ladle into serving dish and garnish with chopped cilantro.