Lamb Kemma Curry

By Moira Hodgson

Total Time
50 minutes
Rating
4(40)
Notes
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Featured in: FOOD; CURRY LUNCH: RICH COLORS, AROMATICS AND PUNGENCIES

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Ingredients

Yield:4 servings
  • 1tablespoon ghee or clarified butter
  • 1medium onion, chopped
  • 2cloves garlic, minced
  • 2tablespoons fresh coriander or parsley, chopped
  • 1pound ground lamb
  • 1teaspoon turmeric
  • ½teaspoon chili powder
  • ½pound tomatoes, peeled, seeded and chopped
  • Coarse salt
  • 1tablespoons garam masala
  • 8ounces peas, shelled
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

425 calories; 30 grams fat; 14 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 23 grams protein; 609 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the ghee or butter and fry the onion with the garlic until golden. Add the coriander, meat, turmeric and chili powder. Bring to simmer, add tomatoes, salt and cook over very low heat for 30 minutes.

  2. Step 2

    Add the garam masala and the peas. Cook for another 15 to 20 minutes.

Ratings

4 out of 5
40 user ratings
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Private Notes

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Cooking Notes

S

Kemma? Did you mean Keema?

imhungerz

This recipe was on the watery side. I mixed 1tsp of corn starch and 1 splash of water in a small bowl. With 5 minutes left for Step 2, I poured the corn starch mixture in and mixed on Medium heat.

Jody

I didn't have peas to add, but it was quite good anyway.

S

Kemma? Did you mean Keema?

L.B.

The article and accompanying recipe were printed, misspelling and all, in 1983.

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