Thursday, 4 October 2012

Keema - Lamb Mince Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

This is my mothers recipe for a simple lamb mince curry or keema as us Pakistanis like to call it.


 
It is a really tasty curry especialy when you add potatoes and peas like I did!

A Simple List of Ingredients:

1. Sunflower Oil
2. Onions
3. Garlic
4. Ginger
5. Tomatoes
6. Water
7. Salt
8. Red Chilli Powder
9. Ground Turmeric
10. Ground Cumin
11. Ground Coriander
12. Garam Masala
13. Tomato Puree
14. Lamb Mince
15. Potatoes
16. Peas
17. Fresh Coriander
18. Green Chillies

Bismillah, let's cook! 

Heat a few tablespoons Sunflower Oil in a large saucepan.

Peel and slice 3 large Onions.

Add the sliced onions to the oil and let them brown.

Peel 6 Garlic Cloves and 2 inches Fresh Ginger.

Slice the ginger and garlic and pound the living daylights out of them with a pestle and mortar.

Get all your anger out until the ginger and garlic have been thoroughly crushed!

Once the onions have browned, add the crushed ginger and garlic.

Let the onions, garlic and ginger fry together.

Take 3 Tomatoes.

Slice the tomatoes, and add to the onions.

Add 1/2 cup Water.

Add Salt, to taste.

 Add 2 teaspoons Red Chilli Powder. Or to taste.

Add 1/2 teaspoon Ground Turmeric.

Add 2 teaspoons Ground Cumin.

 Add 4 teaspoons Ground Coriander.

Add 1 teaspoon Garam Masala.

Stir it in and let the spices fry.
  
The next ingredient is tomato puree.

Add 4 tablespoons Tomato Puree.

Cook for 5 minutes.

Take 2 pounds Lamb Mince.

 Brown the meat and then add 1/2 cup Water and cover for 40 minutes, and stir occasionally in that time.

Uncover after 40 minutes.

Take 3 Potatoes.

Peel and chop the potatoes into chunks, and add to the lamb.

Add 1 cup Frozen Peas.
If it looks too dry, add a bit more water. Then leave for 10 minutes covered and then check that the potatoes are cooked.

Before serving, add Fresh Coriander and Fresh Green Chillies, to taste.

Keema


Ingredients
·      Few tablespoons Sunflower Oil
·      3 onions, peeled and sliced
·      6 Garlic Cloves, peeled
·      2 inches Ginger, peeled
·      3 Tomatoes, sliced
·      Water
·      Salt, to taste
·      2 teaspoons Red Chilli Powder
·      ½ teaspoon Ground Turmeric
·      2 teaspoons Ground Cumin
·      4 teaspoons Ground Coriander
·      1 teaspoon Garam Masala
·      4 tablespoons Tomato Puree
·      2 pounds Lamb Mince
·      3 Potatoes, peeled and chopped
·      1 cup Frozen Peas
·      Handful Fresh Coriander, chopped
·      Few Green Chillies, chopped

Method
1. Heat the oil in a large saucepan. Add the onions and fry them till brown.

2. Crush the ginger and garlic in a pestle and mortar. Add to the browned onions. Fry for a few minutes.

3. Add the tomatoes and stir in.

4. Add ½ cup water, salt, red chilli powder, ground turmeric, ground cumin, ground coriander and garam masala. Stir well and fry for a few minutes.

5. Add the tomato puree and cook for 5 minutes.

6. Throw in the lamb mince, and brown the meat. Add ½ cup water and cover for 40 minutes on a low heat to cook through.

7. Next, add the potatoes and peas. Add a little more water if it looks dry. Cook for 10 minutes until the potatoes are done.

8. Add the fresh coriander and green chillies, and serve!

Your Photos:

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Keep me in your duas, please,

Wasalaam!


Spice Enthusiast
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