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Keema Curry
Keema Curry is a traditional Pakistani recipe for a classic minced (ground) lamb based curry in a spiced tomato-based sauce finished with mint, garden peas and coriander (cilantro). The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Keema Curry.
prep time
5 minutes
cook time
25 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesLamb RecipesPakistan Recipes
Keema curry is a meat dish originating from Pakistan. Unlike more 'traditional' curries, it isn't made with chunks of meat but instead consists of strongly-spiced minced (ground) meat. The meat is typically goat, mutton or lamb. This is also the distant antecedent of Australian and Canadian mince-based curries (though beef tends to be used there).
Ingredients:
400g (14 oz) minced (ground) lamb
3 tbsp oil or ghee
2 small bay leaves (or 1 sprig curry leaves)
4 green cardamom pods
3cm (1 in) length of cinnamon stick
4 cloves
2 small red onions, finely chopped
2 green chillies, chopped
1 ½ tbsp ginger-garlic paste
125ml (1/2 cup) tomato purée
80ml (1/3 cup) hot water
½ tsp salt, or to taste
½ tsp ground turmeric
1 1/3 tsp Kashmiri chilli powder
2 tsp garam masala
3 tbsp mint leaves, finely chopped
3 tbsp coriander (cilantro) leaves, finely chopped
100g (2/3 cup) peas
Method:
To prepare the Chicken:
Heat the ghee in a wok, cast iron casserole or curry pan over medium-high heat. Once the oil is hot add the whole spices (bay leaves, cardamom, cinnamon and cloves. Fry for 30 seconds then add the onions and chillies.
Fry for 1 minute then stir in the ginger-garlic paste and cook for 2 to 3 minutes over low heat. Crumble in the meat and continue frying for 3 minutes before adding the Kashmiri chilli powder, garam masala, turmeric, mint leaves and salt.
Continue cooking for 4 minutes, breaking up any clumps of meat. Cover with a lid and cook for 8 minutes so the mince releases its liquid. Add the tomato purée and stir to combine. Cook stirring occasionally, for 5-6 minutes then add in the hot water. Cover the pot and continue cooking for about 10 minutes until the keema is fully cooked, soft and tender.
Adjust the seasonings (salt and garam masala to taste) during the end of cooking you can either serve with a little remaining gravy or your can continue to cook until essentially dry.
Garnish with chopped coriander (cilantro) and a few wedges of lime.
