Lamb Keema
This recipe is a staple in our house and I’m surprised it’s taken me so long to write this down.
Lamb keema, Indian spiced mince lamb with peas.
My boys love this with roti (an Indian flat bread) and Greek yoghurt. My husband usually has this with a large salad. I just have it in a bowl, sometimes with some yoghurt, other times with a nice dollop of salted grass fed butter.
What you’ll need:
1kg of mince lamb
1 large onion finely diced
1 tbsp of cumin seeds
2 tbsp of ghee (or other fat)
1 tbsp of minced garlic & ginger
1 red chilli (more or less depending on tolerance)
1 tbsp of turmeric
1 tsp of salt
1 tsp of coriander powder
1 tsp of garam masala
1/2 cup of frozen green peas
Optional: fresh coriander leaves
In a large frying pan heat your ghee and add in the cumin seeds.
Once you hear them sizzle, add in your onions, garlic, ginger & chilli.
Sauté the mixture until they become golden brown, then add in the turmeric and coat thoroughly.
Next, you can add in the lamb mix and start to cook your meat. Breaking it with your wooden spoon and mixing it in well with the onions.
As the lamb cooks, it will release a lot of water. Once it is no longer pink, add in your salt and the remaining spices. And keep cooking until most of the water has evaporated. Remembering to stir it, so it cooks evenly.
Once there is only a small amount of water left, throw in the peas and allow the rest of the water to dry up. Garnish with fresh coriander leaves & enjoy with some delicious Greek yoghurt.
Have you ever had keema before?
Lamb Keema
Ingredients
Instructions
- In a large frying pan heat your ghee and add in the cumin seeds.
- Once you hear them sizzle, add in your onions, garlic, ginger & chilli.
- Sauté the mixture until they become golden brown, then add in the turmeric and coat thoroughly.
- Next, you can add in the lamb mince and start to cook your meat. Breaking it with your wooden spoon and mixing it in well with the onions.
- As the lamb cooks, it will release a lot of water. Once it is no longer pink, add in your salt and the remaining spices. And keep cooking until most of the water has evaporated. Remembering to stir it, so it cooks evenly.
- Once there is only a small amount of water left, throw in the peas and allow the rest of the water to dry up. Garnish with fresh coriander leaves & enjoy with some delicious Greek yoghurt.
Notes
You can adjust the spices according to your family's tolerance level. When I'm cooking for the kids, I usually keep it mild. Then add in extra chilli flakes once it's cooked and I've served up the kid's food.
Nutrition Facts
Calories
565.75Fat (grams)
36.56Sat. Fat (grams)
14.87Carbs (grams)
6.59Fiber (grams)
1.66Net carbs
4.93Sugar (grams)
1.91Protein (grams)
50.00Sodium (milligrams)
553.84Cholesterol (grams)
173.00The information is provided as an approximation only. The information comes from online calculators and nutritional labels of certain prepackaged items. Although eatwithjasmin.com will try its best to provide the most accurate nutritional information, the figures provided are estimations.
To obtain the most accurate reading of the nutritional profile in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. Portion sizes will also change the nutritional information available.
