Lamb Keema Curry


This lamb curry has lots of big, bright, brash flavors, and a marvelous fragrance when cooking. It's good either all by itself as a one-dish meal (combining meat and several vegetables), or served with an Indian flatbread, or over rice or noodles. Plain yogurt makes a pleasantly cool accompaniment. You might even try a dollop of Greek tzatziki sauce on your keema!

Lamb Keema Curry
Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
5 servings


  • 1 (10 ounce) package frozen peas

  • 2 tablespoons olive oil

  • 1 pound ground lamb

  • 1 cup diced onion

  • 2 cloves garlic, minced, or more to taste

  • 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, or more to taste

  • 2 medium potatoes, peeled and diced

  • 2 medium tomatoes, diced

  • 1 medium jalapeno pepper, diced, or more to taste

  • 1 bunch fresh cilantro, chopped


  1. Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.

  2. Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.

  3. Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.

  4. Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.

Cook's Notes:

You can use fresh parsley instead of dried.

Alternatively, cook peas on your stovetop to the same point of doneness. Then transfer them to a bowl or container before immersing them so that the pan's residual heat won't keep cooking them.

The keema should end up looking less like a Sloppy Joe and more like the much drier contents of a loose meat sandwich, almost unsauced in appearance.

Nutrition Facts (per serving)

389 Calories
19g Fat
33g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 389
% Daily Value *
Total Fat 19g 25%
Saturated Fat 6g 31%
Cholesterol 61mg 20%
Sodium 146mg 6%
Total Carbohydrate 33g 12%
Dietary Fiber 8g 30%
Total Sugars 7g
Protein 23g
Vitamin C 45mg 224%
Calcium 129mg 10%
Iron 7mg 40%
Potassium 1064mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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