Lamb Mince Curry Kheema Shahzada Sort of

Savor the rich and aromatic flavors of Lamb Mince Curry, lovingly dubbed "Kheema Shahzada Sort of" — a regal twist on a classic Indian dish. Featuring tender lamb mince infused with a medley of spices like cumin, garam masala, and turmeric, this curry bursts with warmth and complexity. A velvety base of tomato puree and yogurt creates a luxurious sauce, while pops of sweetness from peas and a finishing touch of fresh cilantro and lemon juice brighten every bite. Perfect for weeknight dinners or special occasions, this one-pot wonder is ready in under an hour and pairs beautifully with naan, roti, or basmati rice. Explore this crowd-pleasing recipe for a taste of authentic comfort food that’s as irresistible as it is satisfying!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams lamb mince
• 2 tablespoons vegetable oil
• 2 large, finely chopped onion
• 4 minced garlic cloves
• 1 tablespoon, grated ginger
• 1 small, finely chopped (optional) green chili
• 3 medium, blended into a puree tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons plain yogurt
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon (adjust to taste) salt
• 200 milliliters water
• 150 grams (frozen or fresh) peas
• 2 tablespoons, chopped fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Heat the vegetable oil in a large, deep pan over medium heat.

Step 2

Add the cumin seeds and bay leaf, letting them sizzle for about 30 seconds until aromatic.

Step 3

Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.

Step 4

Stir in the minced garlic, grated ginger, and chopped green chili (if using). Cook for 1-2 minutes until fragrant.

Step 5

Add the lamb mince and cook, stirring occasionally, until browned and no longer pink, about 5-7 minutes.

Step 6

Mix in the ground coriander, ground cumin, turmeric, red chili powder, and salt. Stir well to coat the meat with the spices.

Step 7

Pour in the tomato puree and add the tomato paste. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the sauce.

Step 8

Lower the heat and stir in the yogurt, a little at a time, to prevent it from curdling.

Step 9

Pour in the water, bring it to a simmer, cover the pan, and let the curry cook on low heat for 15 minutes.

Step 10

Add the peas and cook for another 5 minutes, until the peas are tender.

Step 11

Stir in the garam masala, chopped cilantro, and lemon juice. Mix well and simmer for an additional 2 minutes.

Step 12

Remove from heat and let the curry rest for a couple of minutes before serving.

Step 13

Serve hot with naan, roti, or steamed basmati rice.

Nutrition Facts

Serving size	(1766.7g)

Amount per serving	% Daily Value*
Calories	2116.0

Total Fat 146.6g	0%
Saturated Fat 54.6g	0%
Polyunsaturated Fat 17.1g
Cholesterol 366.8mg	0%
Sodium 2827.9mg	0%
Total Carbohydrate 96.7g	0%
Dietary Fiber 22.2g	0%
Total Sugars 42.4g
Protein 107.2g	0%

Vitamin D 14.4IU	0%
Calcium 352.6mg	0%
Iron 19.2mg	0%
Potassium 3623.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.8%

Protein: 20.1%

Carbs: 18.1%