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Lamb Keema Curry
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Savory ground lamb curry with aromatic spices and veggies, perfect over rice, noodles, or flatbread.
Ingredients:
  • 1 (10 ounce) package frozen peas
  • 2 tablespoons olive oil
  • 1 pound ground lamb
  • 1 cup diced onion
  • 2 cloves garlic, minced, or more to taste
  • 0.5 cup dried parsley
  • 2 tablespoons curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon crushed red pepper flakes, or more to taste
  • 2 medium potatoes, peeled and diced
  • 2 medium tomatoes, diced
  • 1 medium jalapeno pepper, diced, or more to taste
  • 1 bunch fresh cilantro, chopped
Instructions:
  • Microwave peas in a covered container for 2 to 3 minutes until heated through and vibrant green. Drain, then quickly cool them in cold water to retain their color and texture. Keep aside.
  • In a nonstick frying pan or Dutch oven over medium-low heat, heat olive oil. Add lamb, onion, and garlic. Break up the lamb into pieces while cooking until browned and fat and liquid collect in the pan, about 10-20 minutes. Drain any excess fat, oil, or liquids.
  • Mix together a fragrant blend of parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric, and pepper flakes in a bowl. Gently incorporate the spice mixture into the lamb, then cook on low heat to enhance the flavors for 2 to 3 minutes. Add in the potatoes, tomatoes, and jalapenos, cover, and cook while stirring occasionally until the potatoes are tender, which should take 20 to 30 minutes.
  • Allow the lid to sit slightly ajar to let any excess liquids evaporate. Drain the peas and mix them in with the keema, allowing them to heat through. Top each portion with fresh cilantro leaves before serving.

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