Are you tired of bland, time-consuming meals that drain your energy? Prepare to be amazed by this mouthwatering Lamb Keema Shimla Mirch - a spectacular Indian dish that transforms humble ingredients into a culinary masterpiece in just 45 minutes! This recipe is your secret weapon to impress family and friends with minimal effort and maximum flavor, bringing the vibrant tastes of India directly to your kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g minced lamb
- 2 bell peppers, chopped
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- Salt to taste
- Cilantro for garnish
Instructions
- Begin by gathering all your ingredients. Make sure the minced lamb is thawed if it was frozen, and the vegetables are washed and chopped as per the ingredient list.
- Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium heat. Allow the oil to heat up, ensuring it shimmers slightly before adding other ingredients.
- Once the oil is hot, add 1 teaspoon of cumin seeds. Sauté them for about 30 seconds until they begin to crackle and release their aroma.
- Add the finely chopped onion to the pan. Sauté the onions for about 5-7 minutes, or until they turn golden brown and translucent. Stir occasionally to prevent them from burning.
- Next, add the ginger-garlic paste to the onions. Cook for another 1-2 minutes, stirring continuously until the raw smell of the paste disappears.
- Now, add the chopped tomatoes and slit green chilies to the pan. Cook this mixture for about 5-7 minutes until the tomatoes soften and break down, forming a thick sauce.
- Once the tomato mixture is ready, add the minced lamb to the pan. Stir well to combine the lamb with the onion-tomato mixture. Cook for about 5 minutes, breaking up any lumps in the lamb.
- Season the lamb with salt to taste and add 1 teaspoon of garam masala. Mix everything thoroughly to ensure the spices are evenly distributed.
- Reduce the heat to low and cover the pan. Let the lamb cook for about 15-20 minutes, stirring occasionally. This will allow the flavors to meld together and the lamb to become tender.
- While the lamb is cooking, prepare the bell peppers. Chop them into small pieces and set aside.
- After the lamb has cooked, add the chopped bell peppers to the pan. Stir well and cook uncovered for an additional 5 minutes, allowing the peppers to soften slightly while still retaining some crunch.
- Once the bell peppers are cooked to your liking, remove the pan from heat. Taste and adjust the seasoning if necessary.
- Garnish the Quick Lamb Curry with fresh cilantro before serving. This dish pairs beautifully with rice or naan.
Tips
- Use fresh, high-quality minced lamb for the best texture and flavor
- Toast your cumin seeds briefly to release their maximum aromatic potential
- Cook the onions slowly to develop a deep, sweet base for your curry
- Break up lamb meat thoroughly while cooking to ensure even seasoning
- Don't overcook the bell peppers - they should retain a slight crispness
- Fresh cilantro is crucial for that final burst of freshness and color
- Let the curry rest for 5-10 minutes after cooking to allow flavors to fully develop
- For extra richness, you can add a splash of cream or yogurt at the end
- Serve with warm naan or fragrant basmati rice for a complete meal
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 28g
Fat: 24g
Saturated Fat: 9g
Cholesterol: 95mg
