Description
Fragrant Indian keema curry dances with spiced ground lamb, offering a symphony of bold flavors that transport palates directly to bustling Delhi streets. Hearty, rich, and deeply satisfying, this dish promises warmth and excitement in each carefully crafted bite you’ll savor.
Ingredients
Scale
Protein:
- 500 grams (17.6 ounces) minced meat
Vegetables and Aromatics:
- 1 red onion
- 2 tomatoes
- 3 green chillies
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
Spices and Seasonings:
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri chilli powder
- 1 tablespoon dried fenugreek leaves
Cooking Liquids:
- 50 milliliters (1.7 fluid ounces) oil
- 400 milliliters (13.5 fluid ounces) water
Garnish:
- Handful of fresh coriander
Instructions
- Sauté finely chopped onions in hot oil until translucent and softened, approximately 4-5 minutes.
- Introduce minced ginger, crushed garlic, and finely chopped chillies, stirring continuously until aromatic and releasing their intense flavors.
- Add ground meat, using a wooden spoon to break down and distribute evenly, cooking until rich brown color develops and moisture evaporates.
- Sprinkle cumin, coriander, turmeric, and garam masala over meat, gently toasting spices for 30-45 seconds to enhance their depth and complexity.
- Incorporate diced tomatoes, allowing them to soften and merge with the spiced meat mixture, creating a robust base.
- Pour warm water into the pan, crumble dried fenugreek leaves, then reduce heat and simmer uncovered for 15-20 minutes until sauce thickens and meat becomes tender.
- Garnish with freshly chopped coriander leaves, providing a vibrant, herbaceous finish to the curry.
Notes
- Boost the umami flavor by using a mix of lamb and beef mince for a richer taste profile.
- For a healthier version, swap regular mince with lean turkey or plant-based mince alternatives to reduce fat content.
- Create a gluten-free option by ensuring all spices and ingredients are certified gluten-free, especially checking store-bought spice blends.
- Enhance the depth of flavor by letting the curry rest for 30 minutes after cooking, allowing spices to meld and intensify the taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 401 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg