Lamb Keema Curry

1. 1

   Put the peas in a microwave-safe container and cover them loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain, then immediately cover with cold water to stop the cooking, keep the color, and smooth out any dimples or puckers. Set aside.

2. 2

   Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Add the lamb, onion, and garlic to the oil. Break up the ground lamb into small pieces, stirring with the onion, garlic, and oil. Cover and start browning the lamb slowly. Cook slowly until the lamb is browned and a pool of rendered fat and liquid forms in the bottom of the pan, 10 to 20 minutes. Drain off all fat, oil, and liquids.

3. 3

   Mix parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric, and pepper flakes in a bowl, then stir this into the lamb mixture. Cook over low heat until the spices bloom, 2 to 3 minutes. Stir in the potatoes, tomatoes, and jalapenos. Cover and keep cooking and stirring until the potatoes are tender, 20 to 30 minutes.

4. 4

   Set the lid slightly ajar and let any liquid in the bottom of the pan steam off. Drain the peas and stir them into the keema; the keema will reheat them. Garnish each serving with cilantro leaves.

• Calories 432.97 kcal High
• Protein 20.54 g Good Source
• Carbs 25.94 g Moderate
• Total Fat 27.87 g High
• Saturated Fat 10.6 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 64.4 mg High
• Sodium 451.81 mg Moderate
• Fiber 7.45 g Good Source
• Sugar 4.06 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 131.84 mg Moderate
• Iron 6.19 mg Good Source
• Potassium 627.33 mg Moderate
• Vitamin A 97.32 mcg_rae Moderate
• Vitamin C 28.02 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅