Lamb Keema Curry

This lamb curry has lots of big, bright, brash flavors, and a marvelous fragrance when cooking. It's good either all by itself as a one-dish meal (combining meat and several vegetables), or served with an Indian flatbread, or over rice or noodles. Plain yogurt makes a pleasantly cool accompaniment. You might even try a dollop of Greek tzatziki sauce on your keema!

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 389 Calories

Ingredients

• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup diced onion
• 1 tablespoon ground cumin
• ½ teaspoon ground turmeric
• 2 tablespoons curry powder
• 1 bunch fresh cilantro, chopped
• 1 tablespoon garam masala
• 1 pound ground lamb
• ½ teaspoon ground coriander
• 2 medium potatoes, peeled and diced
• 2 cloves garlic, minced, or more to taste
• 1 (10 ounce) package frozen peas
• 2 medium tomatoes, diced
• ½ cup dried parsley
• ¼ teaspoon crushed red pepper flakes, or more to taste
• 1 medium jalapeno pepper, diced, or more to taste

Recipe Instructions

Step 1

Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.

Step 2

Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.

Step 3

Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.

Step 4

Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.