Photograph of the finished Keema curry

India · Thịt băm nấu cà ri đậu Hà Lan

Keema curry

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.1 lb
  • Photograph of Peas Peas 1.1 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Tomato Tomato 12
  • Photograph of Garam masala Garam masala 0.8 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Red chilli powder Red chilli powder 1.4 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sauté the cumin, then stir-fry the thinly sliced onions for 12 minutes until browned.
  2. 2 Add the crushed ginger and garlic and chili powder, stir for 60 seconds, then add the chopped tomatoes.
  3. 3 Add the minced meat and fry over high heat for 10 minutes until the meat is tender and the liquid has evaporated.
  4. 4 Fry the minced meat until it's completely fluffy before adding water; adding water too early will cause the meat to clump together.
  5. 5 Pour in some water and cook for 15 minutes until the sauce thickens and coats the meat.
  6. 6 Add the peas and cook for 6 minutes, then sprinkle with garam masala and herbs.

With an appliance

  • Microwave 40 min

    Replace steps 5–6: place the pan-fried meat and a little water into a wide bowl, microwave at 800 W for 10 minutes, add peas and microwave for another 4 minutes; reduce to about 7 minutes, the meat will be evenly tender, the sauce will thicken without needing constant stirring, and the peas will be less wrinkled. Step 3 continues frying the meat over high heat to sear the edges beforehand.

Start cooking