Mutton Keema / Ground Lamb


1 lb ground lamb/Goat
1/2 medium onion chopped
1 green chilli minced fine
1 tbsp ginger garlic paste
1/2 tbsp red chilli powder (Adjust as per spice level)
2 tsp garam masala
1 tsp coriander powder
1 tsp lemon juice
4 tbsp green peas (optional)
1 tbsp oil
3/4 cup water
1/2 tsp turmeric (optional)

For Tempering

1 tsp cumin seeds
2 cloves
1/2 inch cinnamon stick
pinch of nutmeg (optional)

For Garnish

Handful of coriander leaves


Heat oil in a pan. Add the tempering and let them splutter.  Add in the onions, green chilli, turmeric and salt. Let it fry till the onions turn to light golden brown. Add the ginger garlic paste and let it fry for a minute. Add coriander powder and give it a good stir.
Now it is time to add the ground lamb and red chilli powder. Let the ground lamb fry till it gets little brown color (may be for 5 to 10 minutes). At this point add 3/4 cup of water and lemon juice. Reduce the flame to simmer, cover and let it cook stirring occasionally. Half way add in the green peas and cover the lid.
When the water is almost evaporated open the lid, crank up the heat and let it cook till all the water is evaporated and the curry looks dry. Add in the garam masala powder and turn off the heat. Sprinkle coriander leaves and serve hot with steamed rice or roti.


 If you have chicken stock on hand use it instead of water.


Same procedure can be followed for any kind of ground meat with some minor changes as below
Pork : 3/4th to 1 cup of water per pound. Sage/Thyme/Rosemary pairs best with pork. If you have any of them or all of them do not hesitate to add them to the curry. 1/2tsp will do it.
Turkey : 1/2 to 3/4th cup water per pound. If you have some rosemary on hand add  1/2 tsp of rosemary.
Chicken : Do not add the lemon juice and 1/2 cup of water per pound is enough to cook the ground chicken.


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