Keema Recipe
View original ↗
Piping Pot Curry · by Meeta Arora★ 5.0 (11)

Keema Recipe

NUTRITION · PER SERVING35M COOK
CAL 24%·PRO 44%
CARBS 14G12% OF CAL
4G FIBER0G ADDED7G INTRINSIC4G OTHER7G TOTAL SUGAR
FAT 38G70% OF CAL
18G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Ground lamb cooked with onions, tomatoes, ginger, garlic, and aromatic spices with peas. A classic Indian and Pakistani curry that is savory, fragrant, and deeply flavorful. Ready in 30 minutes and served with rice or bread.

mainindiancurryporkgluten free
View the full recipe on Piping Pot Curry →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 pound Ground Mutton (or lamb, chicken)
  • 3 tablespoon Ghee or Oil
  • 1 1/4 cup Yellow onion (finely diced)
  • 1 Green Chili Pepper (finely diced)
  • 5 cloves Garlic (minced)
  • 1 1/2 teaspoon Ginger (grated)
  • 1 1/2 cup Tomato (finely chopped)
  • 1/2 cup Green peas (frozen)
  • 2 tablespoon Plain Yogurt (full-fat)
  • 1/4 cup Water
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon Lime or Lemon juice
  • Cilantro (to garnish)
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon Ground Cumin (Jeera powder)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Salt (adjust to taste)
  • 1 stick Cinnamon (Dalchini) (about 1.5 inch)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Black Peppercorns (optional)
  • 1 Bay leaf (Tej Patta)
PREP
10M
SODIUM
676MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.