Ingredients40 m servings 312 cals
- Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more.
- Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.
Per Serving: 312 calories; 16.9 g fat; 16.7 g carbohydrates; 23.4 g protein; 76 mg cholesterol; 658 mg sodium. Full nutrition
ReviewsRead all reviews 5
This wasn't bad but you really need to play around with the spices to get it how you like it. For people not used to this kind of food, I suggest adding a little at a time, and taste - alot of I...
As-is, this is a solid base recipe for easy keema. I made it with Patak's mild curry paste and it tasted alright before I started adding more spices, much better after following some commenters'...
This was tasty and satisfying, but as another reviewer noted, it's missing something. My grocery store was out of the mild curry paste, so I used the hot one - not really that spicy to my palate...