Keema Upama
Equipment
- Heavy-based Pan
Ingredients
- 125 ml Vegetable oil {1/2 cup)
- 2 Onions sliced
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1 teaspoon Coriander ground, dry-roasted
- 8 Curry leaves
- 3 Green chillies de-seeded and chopped
- 1/2 teaspoon Chilli powder
- 1 Cinnamon stick about 2.5cm (1 inch) long
- 3 Cardamom pods
- 3 Cloves
- 250 g Lamb minced (ground)
- 240 g Vermicelli (thick variety)
- 1/2 Coriander (Cilantro) bunch, leaves only, chopped
- 1 Lime Juice of
To garnish
- Red chillies fried whole
- Cumin seeds dry-roasted
Instructions
- Heat the oil in a large, heavy-based pan over medium heat, add the onions and fry for 5-7 minutes, or until golden brown. Add the ginger and garlic pastes, coriander, curry leaves, chillies, chilli powder, cinnamon stick, cardamom pods and cloves and fry for 2 minutes.
- Add the lamb and fry for a further 5 minutes, or until browned. Add 500 ml / 18fl oz {2 1/4 cups) water and cook for about 30-40 minutes, or until the lamb is tender and the water has evaporated. Continue to fry for a further 1-2 minutes until brown.
- Add the vermicelli to the pan and fry for 1 minute. Add another 250 ml / 8fl oz (1 cup) water, cover with a lid and cook over low heat for about 8 minutes.
- Sprinkle over the coriander leaves and lime juice and garnish with fried red chillies and cumin.
Video
Nutrition
Serving: 4gSodium: 267mgCalcium: 66mgVitamin C: 54mgVitamin A: 181IUSugar: 4gFiber: 5gPotassium: 288mgCholesterol: 46mgCalories: 712kcalSaturated Fat: 32gFat: 46gProtein: 14gCarbohydrates: 62gIron: 2mg
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