Lamb Khemma Kheema W Peas Potatoes Carrots Recipes

LAMB KHEMMA / KHEEMA W/ PEAS, POTATOES & CARROTS

Lamb Khemma / Kheema W/ Peas, Potatoes & Carrots image

This is the Lamb Khemma recipe from my Indian cooking tutor, and tastes great with her Chapati recipe which I have posted (recipe #217108). It is important to pulp the ginger and garlic as I reckon it tastes different if you don't (I just used a spice grinder). My tutor also says not to burn the spices as they go bitter and ruin the dish. Patience is a virtue apparently! You may need to add some hot water if the lamb sticks to the pan, but add it slowly otherwise the dish becomes runny and too liquidy.

Provided by LilKiwiChicken

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons oil
1 medium onion, finely chopped
1 teaspoon garlic, pulped
1 teaspoon ginger, pulped
1 teaspoon cumin seed
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 tablespoon coriander, ground
1 tablespoon cumin, ground
1 tablespoon curry powder
1 teaspoon salt
400 g lean lamb, minced
1 large carrot, diced
1/2 cup peas (frozen are fine)
1 large potato, cut into 1cm cubes
1 tablespoon coriander leaves, roughly chopped

Steps:

In a large pan with a lid heat the oil (medium heat) and add in the cumin seeds.
Add the chopped onions and fry over a medium heat for a few minutes until golden.
Blend together the garlic, ginger, chilli powder, turmeric, ground coriander and cumin, curry powder and salt. When the onions are ready add this mixture to the onions and stir fry for about 2 minutes.
Add the lamb to the mixture and stir fry for about 7-10 minutes, breaking up any lumps of meat that may form.
Finally, add the carrots, peas, potatoes and coriander leaves to the pan, stir and cover until the potatoes are cooked and the mixture is thick (it shouldn't be runny).

Nutrition Facts : Calories 330.2, Fat 14, SaturatedFat 3.8, Cholesterol 64, Sodium 683.7, Carbohydrate 26.5, Fiber 5, Sugar 4, Protein 25.1

KHEEMA MATTAR (GROUND LAMB AND PEAS)

Kheema Mattar (Ground Lamb and Peas) image

This is a fantastic dish from northern India. It can be made with ground chicken, turkey, or pork, but it's best when made with lamb.

Provided by Cluich

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, crushed
in. piece fresh ginger, grated
2 green chilies, finely chopped (remove the seeds for less heat)
1 1/2 lbs ground lamb
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon chili powder (I use some extra-hot powder I got at an Indian market.)
1/2 teaspoon salt
1 cup water
1 1/2 cups frozen peas, thawed
2 tablespoons lemon juice

Steps:

Heat the oil and fry the onion for about five minutes over medium heat, until browned. Add the garlic, ginger and chillies and fry for two more minutes.
Add the lamb and stir-fry over high heat for about five minutes, then stir in remaining seasoning and water. Cover the pan and simmer for about 25 minutes.
Add the peas and lemon juice, then cook, uncovered, for about 10 minutes. (Suggestion: Serve with warm naan and plain yogurt.).

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