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2 lb boneless or 3 pound bone-in lamb shoulder, cut into 2-inch chunks; salt; freshly ground black pepper; 1 large onion, halved and sliced; 1 tbsp minced garlic; 1 tbsp minced fresh ginger or 1 teaspoon ground; 2 tbsp curry powder; 1 / 2 tsp cayenne (optional) 1 cup chicken or vegetable stock or water, or more as needed; 1 / 2 cup yogurt
Ingredients of this dish are already specified in its name i.e. "Matar" (pea) and "Keema" (mince). Meats used include ground goat meat , lamb, or beef. [ 4 ] All other ingredients include Indian spices and water with banaspati ghee.
Put the oil in a large pot over medium-high heat. When it’s hot, add about half of the meat and sprinkle with salt and pepper. Cook, adjusting the heat and turning the pieces as needed so the ...
Keema curry in a bun (pau), a popular Mumbai street food. In the Indian subcontinent, minced meat is used in a variety of dishes such as a stewed or fried curry dish of minced beef, mutton (i.e., goat meat or chevon) or other kinds of meat with green peas or potatoes. It usually includes ghee/butter, onions, garlic, ginger, chilis, and spices
Mutton curry (also referred to as kosha mangsho, [1] lamb curry, [2] or goat curry [3] [4]) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. [5] The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean .
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