This recipe taken from The New Malaysian Cookbook, borrowed from my friend recently, was originally called Kambing Keema(goat keema). Keema means minced and since I decided to use lamb, it would be more appropriate to call it a Lamb Keema. :)
Keema is a traditional Indian meat curry dish that usually consists of minced meat, peas and potatoes. A mild curry with not much heat and the whole curry is well rounded off with the addition of coconut milk.
It's my first time cooking from this cookbook and we loved it!! I can see myself cooking a lot more from here...until I have to return it, that is...... :P
225g minced lamb
3 tablespoons curry powder
salt to taste
5 tablespoons oil
2 large onions(diced small)
4 cardamoms (bruised)
5 cloved
1 star anise
2cm cinnamon stick
1cm ginger (pounded)
2 cloved garlic (pounded)
500ml thin coconut milk
2 potatoes (diced 2cm)
2 tomatoes (diced 2cm)
60g green peas
10 curry leaves
10 curry leaves
2 sprigs coriander leaves (chopped)
sugar to taste
Method
1) Combine minced mutton, curry powder and salt. Set aside for 10 mins.
2) Heat oil. Saute diced onions until fragrant.
3) Add cardamoms, cloved, star anise, cinnamon stick, ginger, garlic, curry leaves and lamb. Stir till mixture is dry.
4) Gradually pour in 125 ml coconut milk. Bring to boil and simmer for 5 mins.
5) Put in diced potatoes and the remaining coconut milk. Continue stirring till the potatoes are soft. Put in diced tomatoes and peas.
6) Adjust seasoning to taste.
7) Garnish with chopped coriander leaves.
