Special Lamb Keema Recipe
This lamb keema is the perfect curry to try if you haven't had a keema before. It's so flavourful and so satisfying.
Ingredients
2 medium yellow onion - chopped
2 cloves garlic - chopped
1 inch ginger - chopped
2 tablespoons cilantro (coriander)
1 tablespoon cumin
1 tablespoon chili powder (chilli powder in British English)
1 teaspoon garam masala
1 ½ pound ground lamb (minced lamb)
2 medium tomato - chopped
1 pinch salt
1 pinch ground black pepper
2 tablespoons olive oil
2 cups spinach
½ medium lime juice - juice- 3 tablespoons cilantro (coriander) - chopped (optional)
Instructions
- In a large saute pan, saute the onions on medium-low heat in 2 tablespoons of olive oil. This is your flavour base, so cook the onions until translucent and very soft, about 10 minutes.
- Stir in the onions and ginger and cook for another minute. You may need to add more olive oil.
- Throw in the spice mixture, and cook for another minute. You will need to add more olive oil to form a paste.
- Add your ground meat, and turn the heat to medium-high. Don’t crowd the pan with too much meat. You want to incorporate the spice mixture into the meat. Season with salt and pepper and cook until no longer pink.
- When the lamb is no longer pink, add your tomatoes. Reduce the heat to medium-low and leave to cook for 15 to 20 minutes. Stir in the spinach and cook until just wilted. Adjust the seasoning and finish the dish with a splash of lime. You can also sprinkle on some cilantro for an extra layer of flavour.
Nutrition
Calories: 599kcalCarbohydrates: 12gProtein: 31gFat: 48gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 124mgSodium: 164mgPotassium: 778mgFiber: 3gSugar: 4gVitamin A: 2570IUVitamin C: 20mgCalcium: 88mgIron: 5mg
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