Review of the Keema Lamb Curry Recipe
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.
