Lamb Keema
Category:
By Anita Jaisinghani
Serves 3-4
Easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 4 tablespoons ghee, divided
- 1/4 cup(s) sliced onions
- 2 tablespoons minced garlic
- 1 pound(s) ground lamb
- 1 teaspoon(s) chile powder
- 1 teaspoon(s) turmeric
- 1 teaspoon(s) ground cumin
- 1 teaspoon(s) coriander
- 1 1/2 teaspoons salt
- 2 tablespoons fresh grated ginger
- 1/2 cup(s) whole milk yogurt
- 1/4 cup(s) tomato puree
- 1 tablespoon(s) dried fenugreek leaves
- 1 teaspoon(s) garam masala
- chopped mint, for garnish
- toasted almonds, for garnish
Lamb Keema Directions
- Heat 1 tablespoon of the ghee in a small pan. Add the onions and cook over medium heat until browned and caramelized. Set aside.
- In a heavy-bottomed stockpot, heat the rest of the ghee over high heat until hot but not smoking. Add the minced garlic and cook for a few seconds. Add the ground lamb and fry over high heat for 3 to 4 minutes—stirring frequently until almost all of the pink of the meat is gone.
- Add the chili powder, turmeric, cumin, coriander and salt. Cook over high heat, stirring frequently, for about 2 to 3 minutes. Lower the heat if the spices appear to burn. Add the caramelized onions, ginger, yogurt and tomato puree. Cover the keema and reduce the heat to maintain a simmer for 15 to 20 minutes.
- The mixture should have a fairly thick, slightly saucy consistency. Add the fenugreek and the garam masala. Remove from the heat and allow to rest for 10 to 15 minutes before garnishing and serving.
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