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This Indian Lamb Keema Curry or as everyone at home calls it Best Indian Lamb Keema Curry is what our weekend brunches are all about!!!
It’s spicy, the meat is perfectly cooked to an almost ‘Melt in your mouth’ texture and the curry is light…almost resembling a texture of warm stew.
We say it’s Perfect for such Fall/Winter season, but don’t take our word, Try It Yourself and let me know 🙂
So every other weekend, this Indian Lamb Keema Curry is requested by Mr or my meat-lovers family/friends.
As difficult as this might sound or look, the recipe is extremely easy, just follow the simple steps below or as shown in the videos.
Seriously!! Even if you are cooking curry for the first time, you’ll get it right – trust me on this.
Also, It’s quite easy to pair with sides like Indian flatbreads/ bread or steamed rice/couscous/quinoa/etc.
Now before we get started on our Indian Lamb Keema Curry recipe, I wanted to discuss about ‘Strauss Direct‘.
They have been around for more than 80 years (4rth generation now) and have been providing high-quality, premium meats to chefs, restaurants, and retailers nationwide.
I’ve recently started using their products (lamb/chicken, etc) and I’m already loving the premium quality, superior tasting meats they provide.
Also, it’s now easier than ever to get their products as they have an option of getting meat delivered right at your doorstep (if you can’t find them in your local store).
I also choose them as their meats are really really tender and you could feel the difference of quality within the first bite or two of your cooked recipe.
I HIGHLY Recommend that you try their products and make this Indian Lamb Keema Curry asap!
Getting back to our recipe, so what differentiates my recipe from the other Lamb Curry Recipe you might have eaten:
The taste definitely comes from using a high/premium quality meat (which cooks quickly and adds natural flavors – no preservatives).
This recipe is based on Northern Indian cuisine, especially ‘Mughlai’, which is famous for the use of various spices for different curries.
The magic of the curry comes from thick yogurt that when cooked with spices and meat, gives this intense flavors.
This is an important step and cannot be skipped. Even if you marinate it for 15 minutes, that would do wonders to the flavors of this dish.
Once the lamb mince or keema as we call any form of meat in India, is marinated for a couple of minutes, the curry is made really quickly.
Most of such Mughlai dishes were cooked in ghee/brown butter but as things changed, so did our cooking medium.
Hence, I’m cooking this recipe in a mix of ‘Oil + Ghee’ which makes the dish extremely light yet gives it that rich-aromatic flavors that comes from cooking in ghee.
Now, I feel lamb itself is heavier meat, hence whenever I cook lamb based dishes, I try to keep the curry thin for the lightness of flavors.
Hence, this Indian Lamb Keema Curry is more like a stew consistency and perfect to dunk that large piece of bread or even naan.
To make things even quicker, I’m preparing this Indian Lamb Keema Curry recipe in an Indian pressure cooker.
As I mentioned in the beginning, this lamb curry recipe is our beloved weekend nosh, hence I always make a big batch and keep some for the next day or freeze for later weeks.
I usually cook the curry thicker and store it in freezer boxes or bags.
Then date stamp each bag and use them within a month.
You can easily thaw the bag in the fridge overnight or use a sous-vide technique.
Go ahead and try this delicious, flavorful Indian Lamb Keema Curry and surprise your loved ones with a currytastic weekend 🙂
Tried Our Recipe – AWESOME!!!
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