Keema Curry (Lamb Mince Curry with Potatoes)
Keema Curry (Lamb Mince Curry with Potatoes)
Ingredients
For the Curry Base
- 1/4 cup ghee, or vegetable oil
- 2 bay leaves
- 1 cinnamon stick, 3-inch
- 4 green cardamom pods
- 1 teaspoon cumin seeds
- 2 tablespoons fresh ginger, grated
- 1 tablespoon garlic, minced
- 2 green chilies, chopped, adjust to taste
- 3 onions, medium, finely chopped
- 1 1/2 teaspoons salt, or to taste
- 1 tablespoon paprika, or red chili powder
- 1/2 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons tomato paste
- 1/4 cup water, for masala
For the Mince and Potatoes
- 2 1/4 pounds lamb mince, or beef mince
- 1 1/2 cups tomato passata
- 1 tablespoon dried fenugreek leaves, kasuri methi
- 1/4 cup fresh cilantro, chopped
- 2 potatoes, large, peeled and chopped into 1-inch cubes
- 1 1/2 cups water, or as needed
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Heat the ghee (or oil) in a large heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the bay leaves, cinnamon stick, green cardamom pods, and cumin seeds. Sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 2
Add the grated ginger, minced garlic, and chopped green chilies to the pot. Sauté for another 30 seconds, stirring constantly, until aromatic.
⏱️ 1 min
- 3
Stir in the finely chopped onions and salt. Cook, stirring occasionally, for 10-15 minutes until the onions are soft and deeply golden brown. This step is crucial for flavor development.
⏱️ 15 min
- 4
Reduce the heat to medium-low. Add the paprika, black pepper, ground cumin, and ground coriander along with the tomato paste. Add 1/4 cup of water to prevent burning. Cook the masala, stirring frequently, for 5-7 minutes until the oil visibly separates from the spice mixture.
⏱️ 7 min
- 5
Increase the heat to medium-high. Add the lamb mince to the pot. Break up any lumps with a wooden spoon and mash the mince down. Cook, stirring often, for 10-15 minutes until the mince is thoroughly browned and has released its natural oils.
⏱️ 15 min
- 6
Stir in the tomato passata, dried fenugreek leaves (kasuri methi), and 1/4 cup of fresh chopped cilantro. Mix everything well.
⏱️ 2 min
- 7
Cover the pot and cook on high heat for 5 minutes. Then reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.
⏱️ 15 min
- 8
Add the chopped potatoes and 1 1/2 cups of water to the curry. Stir well. Bring the curry to a boil over high heat for about 5 minutes.
⏱️ 5 min
- 9
Reduce the heat to low, cover the pot, and simmer for an additional 30 minutes, or until the potatoes are tender and the curry has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 30 min
- 10
Taste and adjust seasoning if necessary. Garnish generously with the remaining 1/4 cup of fresh chopped cilantro before serving. Serve hot with naan bread or rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Keema Curry (Lamb Mince Curry with Potatoes)
Ingredients
For the Curry Base
- 1/4 cup ghee, or vegetable oil
- 2 bay leaves
- 1 cinnamon stick, 3-inch
- 4 green cardamom pods
- 1 teaspoon cumin seeds
- 2 tablespoons fresh ginger, grated
- 1 tablespoon garlic, minced
- 2 green chilies, chopped, adjust to taste
- 3 onions, medium, finely chopped
- 1 1/2 teaspoons salt, or to taste
- 1 tablespoon paprika, or red chili powder
- 1/2 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons tomato paste
- 1/4 cup water, for masala
For the Mince and Potatoes
- 2 1/4 pounds lamb mince, or beef mince
- 1 1/2 cups tomato passata
- 1 tablespoon dried fenugreek leaves, kasuri methi
- 1/4 cup fresh cilantro, chopped
- 2 potatoes, large, peeled and chopped into 1-inch cubes
- 1 1/2 cups water, or as needed
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Heat the ghee (or oil) in a large heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the bay leaves, cinnamon stick, green cardamom pods, and cumin seeds. Sauté for about 30 seconds until fragrant.
⏱️ 1 min - 2
Add the grated ginger, minced garlic, and chopped green chilies to the pot. Sauté for another 30 seconds, stirring constantly, until aromatic.
⏱️ 1 min - 3
Stir in the finely chopped onions and salt. Cook, stirring occasionally, for 10-15 minutes until the onions are soft and deeply golden brown. This step is crucial for flavor development.
⏱️ 15 min - 4
Reduce the heat to medium-low. Add the paprika, black pepper, ground cumin, and ground coriander along with the tomato paste. Add 1/4 cup of water to prevent burning. Cook the masala, stirring frequently, for 5-7 minutes until the oil visibly separates from the spice mixture.
⏱️ 7 min - 5
Increase the heat to medium-high. Add the lamb mince to the pot. Break up any lumps with a wooden spoon and mash the mince down. Cook, stirring often, for 10-15 minutes until the mince is thoroughly browned and has released its natural oils.
⏱️ 15 min - 6
Stir in the tomato passata, dried fenugreek leaves (kasuri methi), and 1/4 cup of fresh chopped cilantro. Mix everything well.
⏱️ 2 min - 7
Cover the pot and cook on high heat for 5 minutes. Then reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.
⏱️ 15 min - 8
Add the chopped potatoes and 1 1/2 cups of water to the curry. Stir well. Bring the curry to a boil over high heat for about 5 minutes.
⏱️ 5 min - 9
Reduce the heat to low, cover the pot, and simmer for an additional 30 minutes, or until the potatoes are tender and the curry has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 30 min - 10
Taste and adjust seasoning if necessary. Garnish generously with the remaining 1/4 cup of fresh chopped cilantro before serving. Serve hot with naan bread or rice.
⏱️ 2 min