Craving a flavorful and satisfying meal that's both quick to prepare and universally appealing? Look no further than this easy Keema-style dry curry recipe! This vibrant dish boasts a rich blend of aromatic spices and tender minced meat, creating a taste sensation that's sure to become a family favorite. Perfect for busy weeknights or a relaxed weekend lunch, this recipe is incredibly versatile – adapt the spice level to your preference and serve it with rice, naan bread, or even as a flavorful topping for your favorite vegetables.
Forget complicated culinary techniques and lengthy ingredient lists; this recipe simplifies the classic keema curry without sacrificing any of its delicious depth of flavor. Ready to transform your kitchen into a fragrant spice haven and create a truly unforgettable meal? Let's dive into the step-by-step process outlined below.
Tools Needed
- Frying pan
- Knife
- Cutting board
Ingredients
- Onion
- Carrots
- Cabbage
- Ground meat
- Salt
- Curry powder
- Grated garlic
- Grated ginger
- Oil
- Worcestershire sauce
- Ketchup
- Water
- Rice
- Pepper
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Meat
- Chop onions, carrots, and cabbage into small pieces. It's recommended to leave some cabbage slightly larger (about 2cm) for a crunchy texture.
- Add ground meat and stir-fry until the color changes. Season lightly with salt.
Step 2. Sauté and Season
- Heat oil in a frying pan. Add onions, carrots, and cabbage and fry until softened, bringing out their sweetness.
- Add curry powder, grated garlic, grated ginger, and a little oil. Frying the curry powder with oil enhances the aroma and prevents a powdery texture.
- Add Worcestershire sauce (or your preferred sauce like tonkatsu sauce), ketchup for sweetness, and a touch of water. Mix well.
Step 3. Simmer and Reduce
- Simmer until all the water evaporates.
Step 4. Serve
- Serve over rice.
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- Fry the vegetables slowly to enhance their sweetness. Cabbage is a great addition and adds a delightful sweetness to the curry.
- Seasoning the minced meat well is crucial for flavor.
- Worcestershire sauce is recommended for its balanced flavor, but you can substitute it with your preferred sauce. The more sauce you use, the sweeter and thicker it will become.
- Cut vegetables into slightly larger pieces to retain some crunch. Fry them slowly to bring out their sweetness.
Nutrition
- Calories: approximately 500-600
- Fat: 25-35g
- Carbs: 50-60g
- Protein: 25-30g
FAQs
1. Can I use ground turkey or chicken instead of lamb?
Absolutely! Ground turkey or chicken work perfectly as substitutes for lamb in this recipe. Adjust the cooking time slightly as needed; leaner meats cook faster.
2. My kids are picky eaters. How can I make this less spicy?
Reduce or omit the chili powder and cayenne pepper entirely. You can also add a touch of sweetness with a teaspoon of sugar or a splash of mango chutney.
3. Can I prepare this recipe ahead of time?
Yes! The keema curry tastes even better the next day. Prepare it completely and store it in the refrigerator for up to 3 days, or freeze it for longer storage.
This easy keema-style dry curry recipe is a guaranteed crowd-pleaser, offering a delicious and satisfying meal that’s perfect for the whole family. Enjoy the fragrant spices and tender meat, and don't hesitate to experiment with different vegetables or spice levels to make it your own. Happy cooking!