Lamb keema with peas tomatoes and yoghurt
Lalkila Kitchen · Meat · Lamb · Curries · Everyday cooking
A mince curry fits into several kinds of meal: beside rice, with flatbread, or as part of a mixed supper. Prepare the aromatics first and break up the mince as it cooks so the sauce can coat it evenly.
Ingredients
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 4 cm ginger, grated
- 1 to 2 green chillies
- 3 tablespoons oil
- 500 g lamb mince
- 2 tablespoons garam masala
- 2 teaspoons turmeric
- 2 medium tomatoes, chopped
- 2 tablespoons plain yoghurt
- 200 g frozen peas
- Chopped coriander, salt and black pepper to taste
- Water as needed
Method
- Finely chop onion, garlic, ginger and chilli together. Soften in the oil, then add mince and break up clumps as it browns.
- Stir in spices, tomatoes and yoghurt. Add salt, pepper and a little water; simmer gently until the mince is tender and the sauce thickens.
- Add peas and cook through. Check the mince reaches 71°C/160°F, then finish with coriander.
Cooking notes
Contains milk. Use a thermometer rather than colour alone for mince. This retains the source's bold spice measures; reduce them in a future batch if that better suits your table.
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Source and adaptation
Adapted from Good Food team's Lamb keema curry, originally Good Food magazine, May 2010. Temperature: FoodSafety.gov. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.