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Keema
Spiced Ground Lamb Curry
A comforting and flavorful Indian curry made with spiced minced lamb (or goat) and peas, simmered in a thick, aromatic gravy. This dish is known for its rich taste and satisfying texture.
đ§ Ingredienser
- 500 g Ground lamb(Can substitute with ground beef, goat, or even chicken for a lighter version.)
- 2 Large onions(Finely chopped.)
- 2 Medium tomatoes(Finely chopped or pureed.)
- 100 g Frozen peas(Thawed.)
- 1 tsp Garam masala
- 2 tbsp Ginger-garlic paste(Freshly made or store-bought.)
- 2 Green chilies(Finely chopped. Adjust to your spice preference. Remove seeds for less heat.)
- 2 tbsp Vegetable oil or Ghee(For sautéing.)
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 0.25 tsp Red chili powder (optional)(For extra heat.)
- to taste Salt
- 0.5 cup Water(Or as needed for gravy consistency.)
- 2 tbsp Fresh cilantro(Chopped, for garnish.)
đšâđł Instruktioner
- 1
Heat the oil or ghee in a large, heavy-bottomed pan or pot over medium heat (approx. 180°C / 350°F). Add the finely chopped onions and sauté, stirring occasionally, until they turn golden brown and slightly caramelized, about 8-10 minutes. This browning is crucial for flavor depth.
â±ïž 10 minutes - 2
Add the ginger-garlic paste and chopped green chilies to the pan. Sauté for another 1-2 minutes until fragrant, ensuring the paste doesn't burn.
â±ïž 2 minutes - 3
Add the ground lamb to the pan. Break it up with a spoon and cook, stirring frequently, until it is completely browned and no pink remains. Drain off any excess fat if desired.
â±ïž 10 minutes - 4
Stir in the turmeric powder, coriander powder, cumin powder, optional red chili powder, and salt. Cook for 1 minute, stirring constantly, to toast the spices.
â±ïž 1 minute - 5
Add the chopped tomatoes (or puree) and garam masala. Cook, stirring occasionally, until the tomatoes soften and break down, and the oil begins to separate from the mixture, indicating the masala is well-cooked. This may take about 8-10 minutes.
â±ïž 10 minutes - 6
Pour in about 0.5 cup of water (or more, depending on desired gravy consistency). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
â±ïž 2 minutes - 7
Add the thawed peas to the keema. Stir well, cover the pan, and reduce the heat to low. Let it simmer gently for about 10-15 minutes, allowing the flavors to meld and the peas to cook through. Stir occasionally to prevent sticking. The gravy should thicken to a desirable, not soupy, consistency.
â±ïž 15 minutes - 8
Taste and adjust seasoning (salt, chili) if needed. Garnish generously with fresh chopped cilantro before serving.
â±ïž 1 minute
đĄ Proffstips
- âThe key to a good keema is to cook the onions until deeply golden brown and to sautĂ© the tomato-masala mixture until the oil separates. This ensures a rich, deep flavor.
- âFor a drier keema, simmer uncovered for the last few minutes of cooking.
- âServe hot with Indian breads like roti, naan, paratha, or with steamed rice.
- âKeema is a versatile dish; feel free to add other vegetables like potatoes (keema aloo) or spinach.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Keema Aloo: Add cubed potatoes along with the peas in step 7.
- Keema Matar: This recipe is essentially Keema Matar (peas).
- Keema Naan: Use the keema as a filling for naan bread.
- Spicier Keema: Increase the amount of green chilies or red chili powder.