Lamb Mince Curry Kheema Shahzada Sort of
Savor the rich and aromatic flavors of Lamb Mince Curry, lovingly dubbed "Kheema Shahzada Sort of" — a regal twist on a classic Indian dish. Featuring tender lamb mince infused with a medley of spices like cumin, garam masala, and turmeric, this curry bursts with warmth and complexity. A velvety base of tomato puree and yogurt creates a luxurious sauce, while pops of sweetness from peas and a finishing touch of fresh cilantro and lemon juice brighten every bite. Perfect for weeknight dinners or special occasions, this one-pot wonder is ready in under an hour and pairs beautifully with naan, roti, or basmati rice. Explore this crowd-pleasing recipe for a taste of authentic comfort food that’s as irresistible as it is satisfying!
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Recipe Information
Ingredients
- 500 grams lamb mince
- 2 tablespoons vegetable oil
- 2 large, finely chopped onion
- 4 minced garlic cloves
- 1 tablespoon, grated ginger
- 1 small, finely chopped (optional) green chili
- 3 medium, blended into a puree tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons plain yogurt
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon (adjust to taste) salt
- 200 milliliters water
- 150 grams (frozen or fresh) peas
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions
Heat the vegetable oil in a large, deep pan over medium heat.
Add the cumin seeds and bay leaf, letting them sizzle for about 30 seconds until aromatic.
Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili (if using). Cook for 1-2 minutes until fragrant.
Add the lamb mince and cook, stirring occasionally, until browned and no longer pink, about 5-7 minutes.
Mix in the ground coriander, ground cumin, turmeric, red chili powder, and salt. Stir well to coat the meat with the spices.
Pour in the tomato puree and add the tomato paste. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the sauce.
Lower the heat and stir in the yogurt, a little at a time, to prevent it from curdling.
Pour in the water, bring it to a simmer, cover the pan, and let the curry cook on low heat for 15 minutes.
Add the peas and cook for another 5 minutes, until the peas are tender.
Stir in the garam masala, chopped cilantro, and lemon juice. Mix well and simmer for an additional 2 minutes.
Remove from heat and let the curry rest for a couple of minutes before serving.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.1 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
