Lamb Keema
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 on… 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, Toffee Pudding, and more. There’s Egypt’s comfort food with its delicious Hawawshi, Fatteh, Falafel, or France and its lovely Pâté, Croissants, Pot-au-feu, Bouillabaisse, and much more.
I can go on and on with 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 Samosa, 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 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 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…
– Orzo with Chicken & Asiago
– Red Snapper en Papillote
– Shakshouka
– Bouilli du Québec
– Hamburger Helper Copycat
– Fish Stew
and for even more lamb recipes, click on this link… Recipe Category • Lamb
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Lamb Keema
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Ingredients
- 3 cups Yukon Gold potatoes, peeled and diced
- 1 tbsp. canola oil
- 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 black pepper, or more to taste (I always use mixed peppercorns)
- 1/4 tsp. ground Himalayan sea 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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