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.
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.