Keema is versatile. Add green peas, potatoes, or sliced button mushrooms, or keep it simple with just meat. Pantry-friendly ingredients are enough. No need for fancy extras. This recipe uses lamb, but you can easily swap in other meats or even make a vegetarian version called Vegetable Keema (VEGETABLE KURMA).
Keema pairs well with rice, roti, thosai, or even toast. This dry, spiced curry is aromatic, with fresh coriander leaves and dried fenugreek for depth of scenting profile.
Ingredients for Keema
1 1/2 cups minced lamb
1 tsp ginger
paste
1 tsp garlic
paste
Spices - 2 bay
leaves, 2 cinnamon sticks, 1 star anise & 3 cloves
2 tbsp oil
1 large onion - sliced
1 tomato - sliced
1 tbsp plain
chili powder
1 tsp turmeric
powder
2 potatoes - , diced
Water - as needed
A handful of
coriander leaves - sliced
1 tsp fenugreek
leaves
Salt to taste
How to Make Keema
Heat oil, and fry ginger paste, garlic paste, bay leaves, cinnamon sticks, star anise, and cloves.
Add sliced
onion and stir to soften.
Add potatoes, stir and pour in some water.
Stir in and allow potatoes to half cooked.
Add minced lamb, tomato, chili powder, turmeric powder and salt.
Stir all in to combine all the ingredients, also ensuring lamb is cooked.
Switch off the heat, and combine in coriander leaves and dried fenugreek leaves.
