Despite the town I call home, being awash in Indian, Nepalese and Pakistani restaurants – it’s impossibly difficult to find a Keema curry on most menus. I’m not sure if it’s simply down to local tastes – lamb always seems a hard sell to some folks – or if the families that immigrated here just don’t count this in their personal cooking repertoire – but it’s a dish I really crave.
With this in mind, I’ve been working on a lamb Keema curry recipe on and off for quite some time. Each version radically different from the last, and typically as is my habit, taking absolutely no notes in the process. Just recently though I created a version that I’d be more than willing to part money for in a restaurant, as such, it was time to commit it to the recipe book. It’s not quite perfected, but it’s good. I doubt it’s completely authentic as this is tailored to my own tastes – for example – I prefer certain ground spices over whole ones, to avoid that ‘ohmigod I just bit into a clove’ moment.
This Keema curry recipe is *very* spicy and quite astringent in the use of clove and cardamom. Cut the cayenne in half if you’re fainter of heart.
Vegetable oil: 3 tbsp
Large yellow onion: 1
Garlic cloves: 4
Ginger: 1 inch
Water: 1/4 cup
Salt: 1/2 tsp
Cayenne pepper: 2 tsp
Garam masala: 1 tsp
Ground cloves: 1/4 tsp
Ground cardamom: 1/4 tsp
Turmeric: 1/2 tsp
Cumin: 1 tsp
Ground coriander: 2 tsp
Cinnamon stick: 1
Ground lamb: 1 pound
Apple cider vinegar: 2 tbsp
Frozen peas: 1 cup
Cilantro leaves: handful
2. Add finely minced garlic and ginger to onion, sautee for a couple minutes on medium-high heat.
3. Add roughly chopped tomatoes and cook for another two minutes
4. Add all spices and cook for another two minutes.
5. Add 1/4 water, set heat to medium and cook until mixture cooks down to curry paste thickness. Don’t burn or let stick to pan.
6. Add ground lamb, stir and coat with curry sauce. Cook for 10 minutes, medium-low heat, covered.
7. Add frozen peas, and cook for another 10 minutes.
8. Add apple cider vinegar, and as much cilantro as you like (I like a lot!) or don’t like, stiry, cook another ten minutes covered.
8. Serve with rice or naan.
by Stuart Melling published: