Growing up, I never liked mutton or lamb. Chicken was my first choice followed by fish or shrimp occasionally. I didn’t like the texture of the meat and so did not enjoy it.
After getting married, the husband who is a fan of all things meat related and edible, reintroduced it to me. On his insistence, I tried it a few times. He suggested cooking ground mutton or lamb (keema) exactly the way you would cook chicken. I gave it a try and it came out very well. I actually never had lamb before and loved this a lot.
Here is the recipe for my version of the keema curry 🙂
- Ground Lamb / Keema
- 1 tablespoon oil
- 1 Cinnamon stick
- 3-5 Cardamom
- 4-6 Cloves
- 1 Bay leaf
- 2 Green chili (Hot Thai green chili) (slit)
- 1 tsp Turmeric powder
- 1 cup Red onions (diced)
- 1 tablespoon Ginger garlic paste
- 1 tsp Red chili powder
- 1 tsp Salt
- ½ tablespoon Coriander powder
- ½ tsp Garam masala
- ¼ cup Coriander / Cilantro (chopped)
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Prep time 5 min
Cook time 15-20 min
Passive time 10 min
Recipe level Easy / Beginner
Spice level 5 (On a scale of 1 to 6)
Shelf life 1-2 days in refrigerator using an air tight container
Serving suggestion Warm
- In a deep pot, heat oil.
- Add the cinnamon, cardamom, bay leaf , green chili and cloves. Saute for a minute.
- Add the diced onions.
- Once the onions turn translucent add the ginger garlic paste and turmeric powder.
- Once the ginger garlic smell is gone, add the ground meat.
- Close the lid and cook for 5 min.
- Add the red chili powder and salt. Mix well.
- Cook for 10-15 minutes on medium heat. Keep stirring occasionally.
- After a few minutes, you can see the oil separating from the meat.
- Add the coriander powder.
- Mix well and add the garam masala powder.
- Cook for 2-3 min and add the chopped coriander leaves.
- Mix everything.
Serve warm with rice or roti 🙂
- I used peanut oil for this recipe.
- Do not overcook the meat as it tends to harden pretty quickly.
- Choose high quality meat for better taste and texture.
Have an nice weekend everyone !!