How to make lamb keema in your slow-cooker
This traditional curry made with lamb mince and peas is made in your slow cooker for extra ease. Full of flavourful spices and preserved lemon for a truly fragrant meal.
- 1 tablespoon olive oil
- 1 medium brown onion (150g), chopped finely
- 2 cloves garlic, crushed
- 600 grams minced (ground) lamb
- 1 tablespoon finely grated fresh ginger
- 2 fresh long green chillies, sliced thinly
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 2 tablespoons plain flour
- 800 canned diced tomatoes
- ½ cup (60g) frozen peas, thawed
- 1 tablespoon lemon juice
- ½ cup finely chopped fresh coriander
- ½ cup (140g) Greek-style yoghurt
- ¼ cup (20g) flaked almonds, toasted
- 2 tablespoons thinly sliced preserved lemon rind
- Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add lamb; cook, stirring, for 5 minutes or until browned.
- Add ginger, chilli and spices; cook, stirring, for 1 minute or until fragrant. Add flour; cook, stirring for 1 minute. Add tomatoes. Cook, covered, on low, for 4 hours. Season to taste.
- Increase heat to reduce setting on high; simmer, uncovered, for 10 minutes or until sauce is thick.
- Stir in peas, juice and half the fresh coriander. Serve topped with yoghurt, remaining coriander, almonds and preserved lemon.
Looking for more slow cooked curries or slow cooker lamb recipes?
Method
Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add lamb; cook, stirring, for 5 minutes or until browned.
Add ginger, chilli and spices; cook, stirring, for 1 minute or until fragrant. Add flour; cook, stirring for 1 minute.
Add tomatoes. Cook, covered, on low, for 4 hours.
Season to taste. Increase heat to reduce setting on high; simmer, uncovered, for 10 minutes or until sauce is thick.
Stir in peas, juice and half the fresh coriander. Serve topped with yoghurt, remaining coriander, almonds and preserved lemon. Accompany with grilled roti, couscous or steamed greens.
