Lamb Keema
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Every country has its own list of comfort foods. Here in Canada 🍁, we have Pea Soup, Poutine, Bannock, Tourtière, Cipaille, Butter Tarts, Beaver Tails, Sucre à la Crème, and so forth…
 
In the United States, they have their delicious Biscuits & Gravy, Fried Chicken 🐓, Red Beans & Rice, Meatloaf, Tuna Casserole, Cornbread, Apple Pie, etc.
 
In the UK, it’s their famous Fish & Chips 🐟, Bangers & Mash, Lancashire Hotpot, Toffee Pudding, and more. There’s Egypt’s comfort food with its delicious Hawawshi, Fatteh, Falafel, or France with its lovely Croissants, Cassoulet, Pot-au-feu, Bouillabaisse, and much more.
 
I can go on and on about each country, but I won’t.
Today, I’m focusing on Indian cuisine. It has a delicious list of comfort foods 🥰 as well. It’s famous for Samosas, Biryani, Daal Roti, and many more including this featured one… Lamb Keema!
 
What a dish! This simple and yet flavorful recipe is incredibly tasty! It’s what comfort food should be all about… It’s easy to make 👩‍🍳👨‍🍳, and each bite is mouthwatering!
 
I used lamb here but I often switch to other ground meats such as beef and pork 🐖. By the way, the word Keema or qeema means minced meat in India, while in North America, we like to call it “ground” meat. As I always say, recipes are a guideline so use the ingredients you like or are available in your area.
 
Potato cubes 🥔 are used in this Lamb Keema dish, and I do a bit of a “jump start” by putting them in the microwave for 5 minutes, stirring halfway through cooking. When they’re incorporated into the mixture, they finish cooking at the same time as the rest of the ingredients.
 
It doesn’t matter which country 🌎 you’re from, they all have their own comfort foods. This fabulous and easy one-pot dish is perfect for weeknights. Served as is or along with some flatbread and lime wedges, this Lamb Keema is sure to please your family. It’s certainly a must try!
Bon Appétit!🍽
 
Check out these other delicious one pot recipes… 😀
– Moroccan Harira Soup
– Mexican Beef & Rice Skillet
– Chicken Marengo
– Bourride Provençale with Aïoli
– Shakshouka
– Bouilli du Québec
– Hamburger Helper Copycat
– Fish Stew
– Orzo with Chicken & Asiago
and for even more lamb recipes 🐏, click on this link… Recipe Category • Lamb
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Lamb Keema

Lamb Keema

This recipe is so colorful and full of flavor! With a nice mix of ingredients and a delightful aroma, this is a tasty Indian dish to make often.
4.97 from 27 votes
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Servings 6

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Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 0 minutes

Ingredients
  

  • 3 cups Yukon Gold potatoes, peeled and diced
  • 1 tbsp. canola oil tips & tricks
  • 1 tbsp. ghee
  • 3 cups white onions, finely chopped
  • 1 large serrano chili pepper, seeded and finely chopped
  • 2 tbsp. minced ginger
  • 1 tbsp. pressed garlic
  • 1 1/2 lbs. ground lamb
  • 1 tbsp. garam masala
  • 1/2 tbsp. ground coriander
  • 1/2 tbsp. ground cumin
  • 1 tsp. ground turmeric
  • 1/2 tsp. cayenne pepper
  • 1/8 tsp. ground cinnamon
  • 1/2 tsp. freshly ground mixed peppercorns
  • 1/4 tsp. ground Himalayan pink salt, or to taste
  • 1/4 cup dry red wine
  • 1 can (28 oz.) diced tomatoes
  • 1 cup frozen peas
  • 1/4 cup finely chopped cilantro, plus more for garnish tips & tricks

Directions
 

  • Place the potatoes in a microwave safe bowl and precook them on “High” for 5 minutes, stirring them halfway through cooking; set aside.
  • In a large saucepan over medium heat, add oil and ghee. When hot, add onions and sauté for 2 minutes. Add peppers and sauté for 2 minutes. Add ginger and sauté for 30 seconds before adding garlic; sauté for 1 minute.
  • Add lamb and cook for 2 minutes, breaking the meat into small pieces. Add garam masala, coriander, cumin, turmeric, cayenne pepper, ground cinnamon, black pepper and salt; sauté until the meat is no longer pink.
  • Pour in the red wine, stir well and cook for 5 minutes.
  • Add diced tomatoes and bring it back to a simmer. Add the partially-cooked potatoes, blend them well into the mixture and increase the heat to high.
  • When boiling, reduce the heat back to medium and simmer for 15 minutes. During the cooking time, gently push the potatoes down using a fork.
  • Add peas and cilantro; cook until heated through, about 6 to 7 minutes. Serve with naan bread and garnish with cilantro.

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