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
- 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.