Monday, October 20, 2014

#298 Keema Lamb Curry

Americans have meatloaf and Indians have keema curry.  Haha that sounds like an odd comparison, but let me explain the connection.  Well, the connection is in the meat!  Ground meat forms the foundation of both cost-saving and time-saving dishes.

Keema curry is an Indian dish that is based off ground meat of your choosing, lamb and beef are the two most common, but healthier alternatives with ground turkey or chicken can be made as well.  Traditional keema has a bit of coconut milk in it, which tempers the spiciness of the dish.  The traditional version also has more curry (or gravy), but since I wanted to eat this with roti, I figured making it a little more dry would be a good idea.  I also made another non-traditional move by adding a bit of lemon zest at the end to brighten up the flavor, and I because I basically love citrus flavors in most dishes.

Growing up my mom made keema quite a bit.  While I haven't had it in some time, I had such a craving for it last week, so I set out to make it myself.  I paired it with a quick okra fry, so at least I could check off 'veggies' on my dinner menu, along with roti and plain yogurt.  A delicious and surprisingly easy meal for a weeknight.

On a side note, this week happens to be my mom's birthday AND Diwali, or Deepavali as we Malayalis like to call it.  So, an early HAPPY BIRTHDAY to my mom.  Her birthday is October 22, but yesterday we went to Bonefish Grill for an early birthday lunch.  When I asked her what she was in the mood for, she quickly said 'SEAFOOD!.'  I guess having just returned from visiting N in San Francisco, she had fish on the brain!  I'd also like to say an early HAPPY DEEPAVALI for everyone celebrating this Thursday, October 23.  It seems the holiday season has already begun!

Our waitress even personalized the complimentary piece of delicious coconut pie! :) 


Lamb Keema - Serves 4-5

INGREDIENTS:
2 tsps coconut oil
1/2 tsp cumin seeds
1/2 tsp crushed red pepper
1/2 tsp grated ginger
1/2 tsp chopped garlic
1/2 red onion, chopped
1 tomato, diced
1 1/4 lbs ground lamb
4 tbsps garam masala
1/2 tbsp red chili powder
1 cup water
1/2 tsp lemon zest

DIRECTIONS:
  1. In a hot pan melt the coconut oil.  Lower the heat to medium and quickly add the cumin seeds, crushed red pepper, ginger and garlic.  This will all start spluttering, so be careful! Let it pop for about 30 seconds.  
  2. Add in the tomatoes and red onion.  Let this cook down until the onions are translucent.  
  3. Add the ground lamb and cook for about 5 minutes. 
  4. Then add the garam masala and red chili powder.  Stir so the spices coat the lamb.  Then add the water. 
  5. Let this simmer for about 20 minutes.  If you want more curry/gravy keep it covered.  If you'd rather have it more dry then keep uncovered.  
  6. Take the curry off the heat and add the lemon zest.  Stir thoroughly.  







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