lamb keema
This recipe is one of our favorites to use our ground lamb in. We got it from a friend who got it from “Cooking with Suba.” We love this recipe when we’re in the mood for Indian food but can’t get to a restaurant.
2 lbs. ground lamb
½ cup oil
1 star anis
1 cinnamon stick
3 whole cloves
1 lg yellow onion, thinly sliced
2 cloves garlic, minced
1 tsp ginger, minced
1 lg tomato, diced
½ bunch chopped cilantro
1 ½-3 T. curry powder from Indian store – mix w/ water to create paste
2 T. tomato puree (or 1T. tomato paste)
2 lg. baking potatoes, peeled and diced
2 carrots, diced
1 can chicken broth
1 T. butter
3 T. plain yogurt
½ bag frozen peas
Salt and pepper to taste
Honey or brown sugar
Heat oil in a large stew pot. When oil is semi-hot, add star anis, cinnamon, and clove. Stir-fry for about 1 to 2 minutes until spices bloom and become aromatic. Make sure heat is on medium. You don’t want to fry your spices, just gently stir-fry. Now add garlic, ginger, thinly sliced onion, tomato and cilantro. Stir-fry until onions look glossy and golden brown. Continue to stir-fry until soft and let awesome smell simmer for 5-10 minutes.
Add curry paste. Cook for about 5 minutes until powdery scent goes away. Fold in ground lamb, pulling and separating as it’s added to the pot. Stir to make sure lamb is coated with curry mixture. Add chicken broth. Stir occasionally to make sure bottom of pan doesn’t brown. Slowly bring to a boil, stirring occasionally. Add potatoes and carrots. Cook for awhile. Carefully stir as not to break apart potatoes. Add tomato puree (or paste) and stir gently. As everything is cooking, now add yogurt and frozen peas. When all comes to a boil, lower to a simmer and cook until all are done cooking. Add more chicken stock if you want more gravy. Taste and adjust seasoning with salt, pepper, honey or brown sugar. Serve with jasmine or basmati rice. Keema can be done the night before.
2 lbs. ground lamb
½ cup oil
1 star anis
1 cinnamon stick
3 whole cloves
1 lg yellow onion, thinly sliced
2 cloves garlic, minced
1 tsp ginger, minced
1 lg tomato, diced
½ bunch chopped cilantro
1 ½-3 T. curry powder from Indian store – mix w/ water to create paste
2 T. tomato puree (or 1T. tomato paste)
2 lg. baking potatoes, peeled and diced
2 carrots, diced
1 can chicken broth
1 T. butter
3 T. plain yogurt
½ bag frozen peas
Salt and pepper to taste
Honey or brown sugar
Heat oil in a large stew pot. When oil is semi-hot, add star anis, cinnamon, and clove. Stir-fry for about 1 to 2 minutes until spices bloom and become aromatic. Make sure heat is on medium. You don’t want to fry your spices, just gently stir-fry. Now add garlic, ginger, thinly sliced onion, tomato and cilantro. Stir-fry until onions look glossy and golden brown. Continue to stir-fry until soft and let awesome smell simmer for 5-10 minutes.
Add curry paste. Cook for about 5 minutes until powdery scent goes away. Fold in ground lamb, pulling and separating as it’s added to the pot. Stir to make sure lamb is coated with curry mixture. Add chicken broth. Stir occasionally to make sure bottom of pan doesn’t brown. Slowly bring to a boil, stirring occasionally. Add potatoes and carrots. Cook for awhile. Carefully stir as not to break apart potatoes. Add tomato puree (or paste) and stir gently. As everything is cooking, now add yogurt and frozen peas. When all comes to a boil, lower to a simmer and cook until all are done cooking. Add more chicken stock if you want more gravy. Taste and adjust seasoning with salt, pepper, honey or brown sugar. Serve with jasmine or basmati rice. Keema can be done the night before.