Keema Curry

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South African curry dish. Medium hot. Great served with rice, chutney, shredded carrot and cucumber.

Preparation time: 5min
Cooking time: 20min

Serves: 4


Cooking oil - 15ml
Large onion -1 chopped finely
Garlic cloves - 4
Ginger - 1 small section chopped finely
Cardamon seeds -5
Cloves - 5
Cinnamon stick - 1
Tumeric - 1tsp
Cumin - 1tsp
Corriander - 1tsp
Garam Masala - 1tsp
Curry Powder - 1tsp
Dried crushed chili -1tsp
Mince lamb or beef - 500g
Peas (frozen) - 500g


Saute onion and garlic in frying pan on low heat. Then add ginger, cardamon, cloves and cinnamon. Once the cardamon seeds have browned a little add the mince and fry till brown (about 10-15min). Add the remaining spices and mix well. Once the spices are mixed in add the peas (better if they are not in a lump). Cook through until peas are done (about 5min).

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