Punjabi · intermediate
Punjabi Spiced Minced Lamb And Pea Curry
Savory minced lamb simmered with tender green peas, aromatic ginger, and crushed tomatoes in a rich skillet gravy.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat ghee in a skillet over medium-high heat, add cumin seeds, and let them crackle for 30 seconds.
- 02
Add diced onions and cook for 8 minutes until golden brown around the edges.
- 03
Stir in julienned ginger and tomato puree, cooking for 4 minutes until the paste darkens.
- 04
Add minced lamb and Punjabi meat masala powder, breaking up meat clumps with a wooden spoon while browning for 7 minutes.
- 05
Stir in green peas and 1/2 cup of warm water, cover with a lid, and simmer over medium-low heat for 10 minutes.
- 06
Uncover, simmer for 2 minutes to thicken gravy to desired consistency, sprinkle with garam masala, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Keema Searing
High-heat browning of ground meat combined with caramelised onion-tomato paste to seal in juices and build complex depth.
Notes from the kitchen
- Break up ground lamb immediately upon entering the hot pan to ensure even browning without large rubbery clumps.
- Julienned ginger added early adds warmth while preserving fresh texture.
- Original home-cooking adaptation inspired by Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
