This quick lamb curry is easy to make and delicious too.
Shimla mirch means bell pepper or capsicum and you get a lot of that in this quick lamb curry. I had some prepared lamb keema on hand so I decided to use it in this recipe. You can find my easy lamb keema recipe here.
At Indian restaurants, the keema is usually prepared before adding it to curries as it takes some time for the flavours to develop. If you are short on time, you could just fry up some lamb or beef mince and then follow the recipe as is.
I am a big fan of keema as it can be used in so many different curries. Any ground meat can be used in this quick lamb curry. Not just lamb!
Next time you make a chicken tikka masala or lamb tikka rogan josh, try using minced keema instead, just to be different. It’s great!
The idea of topping this lamb keema shimla mirch curry with raw ginger, spring onions,coriander and green chillies is not a new one. It adds a fresh and delicious crunch to the dish.
You add these ingredients at the table to taste.
Fry up your chopped onions and capsicums.
Stir in the garlic and ginger paste.
Now stir in the ground spices, tomato puree and water or coconut milk
In goes the lamb keema.
A few fresh tomato wedges are a nice touch.
All done!
You might like to try some of these authentic lamb curries too. All with step by step photographs.
Railway Lamb Curry
7 Ingredient Lamb Curry
Kashmiri Lamb Rista (lamb koftas in spicy sauce)
Keralan Quick Fried Lamb
Lamb Achaari
Lamb keema Shimla Mirch
Ingredients
- 3 tablespoons rapeseed oil
- 2 medium onions - roughly chopped
- 2 large green capsicums - roughly chopped
- 1 - 2 green chillies - finely chopped
- 2 tablespoons garlic and ginger paste
- 1 - 2 tablespoons Madras curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric
- 3 tablespoons tomato paste
- 400ml water or coconut milk
- 600g cooked lamb keema
- 5 small tomatoes - quartered
- Salt to taste
- 1 x 2 inch piece of peeled ginger - julienned
- 4 spring onions - roughly chopped
- Green chillies - sliced and to taste
- 5 tablespoons fresh chopped coriander
Instructions
- Heat the oil over medium high heat. When it begins to bubble, add the chopped onions, green capsicums and green chillies and fry until the onion is translucent but still quite crisp.
- Add the garlic and ginger paste and stir it all in for about a minute.
- Now add the ground spices and stir them into the vegetables. Stir in the tomato paste and the water or coconut milk. I prefer this dish with coconut milk.
- Add the cooked keema and stir it into the sauce. Let this simmer for about ten minutes and then top with the quartered tomatoes.
- Season with salt to taste and add more of the ground spices if you want.
- Serve at the table with the ginger, spring onions, coriander and chillies on the side. You may need to prepare more as these are a delicious topping. People can add them to the curry to their own tastes.