Lamb Keema curry

Ingredients Lamb keema curry

Keema Curry

  1. 700 g Minced lamb
  2. 200 ml Natural yoghurt, 3.8%, 2 small cups
  3. 2 toe / n Garlic, fresher salt
  4. 1 ½ tsp Turmeric, ground
  5. 1 Cinnamon sticks)
  6. 1 Cardamom pod (s), black
  7. 3 Cardamom pod (s), green
  8. 6th Peppercorns
  9. 3 Carnation (noun)
  10. 1 teaspoon Cumin, whole
  11. Clarified butter
  12. 2 m.-large Onion (noun)
  13. 1 piece (s) Ginger, fresh
  14. 2 Chilli pepper (s), green
  15. 1 teaspoon, heaped Chili powder
  16. 1 teaspoon, heaped Coriander powder
  17. 1 can Tomato (s), chopped Coriander, fresh

preparation Keema Curry

Place the ground lamb keema in a larger stainless steel bowl. Chop the garlic very finely and add to the meat together with 1 small cup of natural yoghurt, salt and turmeric. Mix everything well. Cover the meat and let it steep for at least 1 hour.

Melt some clarified butter in a kadai or non-stick pan over medium heat.
Add the cinnamon stick, cardamom, peppercorns, cloves and cumin seeds to the pan and fry until everything smells good. 

Peel the onions, cut in half and cut very fine strips. Add to the pan with the spices. If necessary, add a little clarified butter and fry the onions until they are golden brown.
Finely chop the ginger and green chilli and add to the onions together with the ground red chilli powder and ground coriander powder, fry briefly while stirring.
Tumoro chai (Wild Thyme Tea)
Add the chopped tomatoes and simmer on the lowest heat until the fat separates from the tomatoes and the sauce is reduced a little. 

Add the minced lamb keema to the masala and simmer over medium heat for 15-20 minutes until the meat is cooked through.
Season again with salt and red chilli powder to taste, serve hot with a little chopped fresh coriander. This goes well with Indian basmati rice and a dollop of natural yogurt.

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