Lamb Curry Keema Mata
A family favourite than can easily be adapted to suit those of you that like it HOT!
Lamb Shoulder is the best cut for this recipe as it has the perfect balance of fat ratio to bring out the flavours in this curry. Ask one of our talented butchers to prepare the mince for you or select Lamb Mince.
My recipe walks on the mild side of curry. It was created when my kids were small so had to be more flavoursome than hot. .I've spiced it us as they've got older.
For 4 Person(s)
- 1.2 kg Lamb Shoulder (boned & minced)
- 100 grams Ghee
- 1 cup Frozen Peas
- 400 grams Diced Tomatos
- 1 bunch Fresh Coriander
- 0.5 cup fresh rosemary chopped
- 0.5 cup Yogurt (natural)
Keema Mata Paste
- 1 teaspoon Coriander seeds (ground)
- 1 teaspoon Turmeric Powder
- 2 teaspoon(s) Ginger fresh grated
- 2 cloves Garlic fresh chopped
- 2 teaspoon(s) Cumin powder
- 3 teaspoon(s) Sea Salt
- 1 Green Chilli
- 2 teaspoon(s) Garam Masala
- 1 lime
- 0.33 cup fresh coriander leaves
Lamb Curry Keema Mata Directions
- Heat oven to 100°
- To make Keema Mata Paste ~ mix dry spices in a bowl and use a Mortar & Pestle to crush fresh ingredients. Combine..
- In an oven proof dish heat ghee then fry off the paste for about 30 seconds to release the aromatics.
- Add onion and fry for a few minutes.
- Add lamb mince and brown.
- Add finely diced coriander stalks, fresh rosemary and tomatoes.
- Lid on, slow cook for 50 minutes.
- Remove from oven and place back on the stove top elements and add peas and the rest of the coriander leaves.
- Cook on the stove top to also reduce any excess liquid for about 10 minutes. We like our Keema Mata a little dry as it brings out the spices. However this is a personal preference.
- Serve steamed rice & pappadams.
- Garnish with fresh coriander and lime juice.
- We always put a good dollop of yoghurt on top.
The Keema Mata Paste also works wonderfully as a marinade for lamb or chicken breasts.
If using as a marinade: Marinate Lamb or chicken in paste in your refrigerator for minimum half an hour.
Then bake in the oven or BBQ.
If you don't stock Ghee which is a traditional clarified butter, it can be easily substituted with EVOO & knob of normal butter.
I also add one chopped eggplant when I cook this in Summer as I normally have lots in my garden. This is a delicious addition. Simply chop into small cubes and fry after the lamb prior to putting in the wet ingredients.