Ground Lamb Curry / Keema Curry
We already had a look at ground lamb balls/keema balls in one of my previous posts, now lets get to ...
Ground Lamb/Keema - 500 grams
Onions - 1(Finely chopped)
Green Chillies - 4(Finely chopped)
Curry leaves - 5
Tomatoes - 2(Finely chopped)
Turmeric Powder - 1 tablespoon
Red Chilli Powder - tablespoons
Coriander Powder - 1 tablespoon
Ginger-garlic Paste - 1 tablespoon
Garam-masala Powder - 1 tablespoon
Coriander Leaves - 1 bunch
Salt - As per taste
Oil - 3 tablespoons
Marinate the ground lamb/keema in a bowl by adding turmeric powder, red chilli powder, salt, one tablespoon of oil, coriander powder, ginger-garlic paste and garam masala powder. Mix them well and keep it aside for 1 hour.
Take a pan to heat and add oil to it.
Add onions, green chillies and curry leaves and fry till the onions turn light brown in colour.
Add tomatoes and cook for 10 mins.
Add the marinated ground lamb/keema and mix well.
Cover the pan with a lid and cook for 20 mins till the keema gets cooked completely.
Check for the spices and you can add red chilli powder or salt to match your taste.
Garnish with coriander leaves and serve hot.
Serve it as a side dish with puri/chapathi/naan or you can have it with steamed rice.