Hi, Ray here again.
I’ve been checking out some really impressive curries from the Curry Focus website recently.
After last week’s review of the Curried Beef Sausage recipe, I again decided to test a recipe for a simple dish. I was also hoping for results that were a lot better than I got with the curried sausages.
I went for the Keema Lamb Curry. I really don’t know many people who don’t like ground meat and peas and a spicy version should be great.
I immediately thought that it would be a bit of a mission to find ground lamb but my local supermarket surprised me by having a lot of it. Maybe the ground mince is there all the time and I haven’t noticed before.
This is really a very simple recipe.
As I’ve often done before, I prepared the onion, ginger, garlic and chillis (it really is amazing how often a curry recipe starts with preparing these ingredients).
Then I started the cooking.
First, I stir-fried the prepared ingredients in the oil.
Then I added the curry powder and the whole mixture became incredibly dry.
Next, I added the lamb and stir-fried for 3 minutes, making sure that the mixture was always moving so it wouldn’t stick in the pan.
Then I added the peas, salt and lemon juice.
All OK so far except that now I had to simmer the curry for 15 minutes. But there was next to no liquid in the pan. So I added a cup of boiling water and simmered the curry at the same time as I cooked the rice in the microwave.
The curry was ready to eat in less than 30 minutes from starting to cook it. It was a very easy recipe to follow and a very quick meal to prepare.
I served up the Keema Lamb curry on the rice and the waiting diners quickly ate up the meal.
The diner’s comments ranged from “very good” to “tasty”. The curry had a great spice taste and was highly rated by the diners.
The curry received an excellent rating of 7.5 out of 10 with a heat rating of medium to hot.
As said previously, I needed to add some hot water so that the curry would simmer without burning the curry. Maybe I had the heat turned up too high. After the 15 minutes of simmering, all of the water had been absorbed into the curry. I changed the recipe so that it has the hot water as an extra ingredient – I’m sure that the submitter, J Baynes, won’t mind this small change to the recipe.