CookPal AI
Lamb Keema Curry

Lamb Keema Curry

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 5 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 1 (10 ounce) package frozen peas
    • 2 medium potatoes, peeled and diced
    • 🍅 2 medium tomatoes, diced
    • 1 medium jalapeno pepper, diced
    • 1 bunch fresh cilantro, chopped

  • Oil

    • 2 tablespoons olive oil

  • Meat

    • 1 pound ground lamb

  • Aromatics

    • 🧅 1 cup diced onion
    • 2 cloves garlic, minced

  • Spices

    • ½ cup dried parsley
    • 2 tablespoons curry powder
    • 1 tablespoon ground cumin
    • 1 tablespoon garam masala
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground coriander
    • ½ teaspoon ground ginger
    • ½ teaspoon ground turmeric
    • ¼ teaspoon crushed red pepper flakes

STEPS

1

Microwave the frozen peas for 2-3 minutes until heated through and bright green, then rinse with cold water and set aside.

2

Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Add ground lamb, diced onion, and minced garlic, stirring frequently until the lamb is browned and fat is rendered. Drain all excess fat and liquids.

3

Mix together all the listed spices and dried parsley, then stir into the browned lamb mixture. Cook over low heat for 2-3 minutes to allow the spices to bloom.

4

Add potatoes, tomatoes, and diced jalapeno to the pan. Cover the mixture and cook, stirring occasionally, for 20-30 minutes until the potatoes are tender.

5

Remove the lid and allow any excess liquid to evaporate. Add the drained peas and stir until heated through. Garnish with chopped fresh cilantro before serving.

NUTRIENTS

Per 1 serving

🔥

389

Calories

  • 23
    Protein
  • 33
    Carbs
  • 19
    Fats

💡 For added creaminess, serve with a dollop of plain yogurt or tzatziki sauce.Pair with naan bread, basmati rice, or noodles for a complete meal.Adjust the level of spice by increasing or decreasing the jalapenos and red pepper flakes.To save time, use pre-diced frozen vegetables where possible.