This is a recreation of a curry recipe my older sister Margie had given me, it took me a while to try it as cooked lettuce sounded weird. But it was easy to make, it was so delish and therefore I made it quite regularly. I lost the recipe a few years ago and Margie has been gone since 2013, so I couldn’t ask her. I have done my best to make it as close to what I remember. It is my favorite mince or ground lamb curry. The original recipe was made with shredded lettuce. I do that occasionally but most of the time I use finely shredded green cabbage. I have never found a similar recipe in a cookbook or online so it’s a real treasure of a recipe. It’s a one pot meal and I love that too! You could also make this with ground beef. Probably will work with ground turkey or chicken.

Notes: I have an old frying pan I use only for curry as some of these spices really get ingrained into the pan; turmeric particularly comes to mind. Use lettuce or cabbage for the shredded greens. It’s a long list of ingredients but most of them are the spices, it’s really not complicated to construct.

I serve it over brown or white rice and sometimes I go all out and make flatbread to enjoy with this one dish meal. Enjoy!

Angie’s Keema Curry

Ingredients:

1 Tbsp. olive oil

1 large yellow onion, diced

3 garlic cloved minced

1/2 inch of fresh or frozen ginger shredded on fine side

2 tsp. ground coriander

1 tsp ground cardamon

skimpy tsp. of ground cinnamon

rounded 1/2 tsp. ground turmeric

1/8 tsp. ground cloves

1 pound ground lamb (or beef)

1 14 oz can of petite diced tomatoes and juices

1/2 to 1 cup filtered water; I like to rinse out the tomato can with half a cup of it

1 cinnamon stick (optional)

1/2 a small cabbage shredded, remove core; about 3-4 cups

1 Tbsp. fresh lemon juice

1 tsp. garam masala (optional)

Directions:

Heat large frying pan with the olive oil. Add the diced onions, cook on medium 3-4 minutes, stirring constantly. Add minced garlic and shredded ginger and cook 30 seconds. Add all dry spices, stir and cook a minute. Add lamb to center of pan; pushing out the raw meat so the onions etc. are on the outside edge like a ring. Let cook 3 minutes, flip lamb with a turner; I have a wide wooden one that I like for this. Let cook 3-4 more minutes until pink is gone. Add the tomatoes and stir well. Top with the shredded cabbage and then half the water. Cover and cook 30-35 minutes until the cabbage is fully cooked. Check on it and add more water if needed. Add fresh lemon juice and sprinkle with garam masala if you want. Serve on rice and with flatbread if available. Enjoy!