Curry Night- Lamb Keema



We love exploring different Indian food and trying new recipes. I like to find recipes that I can adapt for the crock pot/ slow cooker, but Jeff likes to cook on the stove top. This keema is great for stove top and doesn’t take too long and is possible on a week night. Even faster if you prep the onions, garlic and ginger the day before, so you can pour a glass of wine and enjoy your Friday night curry night! It has really gorgeous flavours and you can always up the ginger for a little more heat.

WINE NOTE: Carmenere from Chile holds really well with spicy dishes, with it’s dark fruit and peppery spice flavours that develop in the warm climate.  A spicy ale is also good with Indian food.

2 tbsp vegetable oil
2 medium onions, finely chopped
3 garlic cloves grated
1 1/2 inch piece of ginger grated
2 tsp ground coriander
2 tsp cumin
2 tsp garam masala
1/2 tsp hot chilli powder
1/2 tsp turmeric powder
500g ground (minced) lamb
400g canned tomatos
2 bay leaves
1 cinnamon stick
6 cloves- stalks removed
1 tsp superfine (caster) sugar
1 tsp Himalayan rock salt
3 medium potatoes (aprox 500g)
300ml water
100g frozen peas

Naan bread to serve (see older post for recipe)

Heat the oil in a large skillet and saute the onion, garlic and ginger for 5minutes until softened. Stir in the spices and continue stirring for 2 minutes.

Add the lamb and continue cooking for 6-8 minutes  until it starts to color, breaking apart with a wooden spatula.

Mix in the tomatoes, bay leaves, cinnamon stick and cloves. Then add the sugar and salt and simmer gently for 10 minutes. Stir regularly.

Meanwhile, peel the potatoes and chop into 2cm  1 inch cubes then place in the pan with the water and stir. Return to a gentle simmer and cover loosely with a lid, cooking for another 15 minutes, until the potatoes are just starting to become tender. remove the lid and turn the heat to a bubbling simmer and cook for another 5 minutes until the sauce thickens, stirring regularly.
When the potatoes are tender, stir in the frozen peas and cook for 3 minutes.

Serve with the naan bread and any other fixings that you have with Indian food, such as poppadoms and chutney.