Ground Lamb Curry

Today was a Chili cooking contest at work, and I made Keema Matar, which, technically is not chili, but it turned out great and I thought I could contribute to this event by making something different.

Good lamb in USA comes from New Zealand, so when you buy lamb, check for the label ‘New Zealand.’ This recipe takes a couple of hours to prepare, but its worth the effort. Eat this with naan or paav (special Indian bun).


1.5 lbs ground lamb (in a mixing bowl, mixed with 3 cups water so that there are no knots in the meat)
3 cups red onions, finely chopped
3 jalapenos, finely chopped
3 tbsps ginger garlic paste
3 cups fresh tomatoes, pureed
2 tsps salt (at least)
1 cup finely chopped mint leaves
1 cup frozen green peas
1/2 cup finely chopped cilantro
1/2 cup oil

3 tablespoons RUPEN’S CURRY MIX


1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp turmeric powder
1 tbsps paprika powder
1 tsp cayenne powder


Heat oil in a 5 qt saute pan over medium heat. When the oil is hot, add onions and saute for 20 minutes, stirring every other minute, or until onions are nicely brown.
Add cumin powder, jalapenos, ginger garlic paste and saute for another 5 minutes.
Add tomato puree and cook for another 20 minutes, under tomato puree and onion mixture has gotten thick (not dry thick but it should not be runny either).
Add powdered spices, mix and add ground lamb, add salt.
Cook covered for 10 minutes, stir a couple of times in between.
Add mint, cilantro and mix well. Cook covered for 20 minutes, stirring every 5 minutes.
Finally add green peas and cook for another 5 minutes. Adjust salt at this time. Serve hot.
If you want, you can scoop out extra oil that floats on the top.