Best Lamb Khemma Kheema W Peas Potatoes Carrots Recipes

KEEMA (INDIAN-STYLE GROUND MEAT)

Steps:

• In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.

KHEEMA WITH POTATOES AND PEAS

Steps:

• Heat the oil in a lidded fying pan, add the onions and cook until sof.
• Add the spices and fry for 5 minutes over low heat; add 1 tablespoon water if the mixture starts to burn.
• Stir in the meaned beef and cook over high heat until very well browned.
• Lower the heat and add the potatos and salt to taste. Cover and cook gently for 5 minutes, then add the peas.
• Continue cooking until the potatoes and peas are tender.

LAMB KHEMMA / KHEEMA W/ PEAS, POTATOES & CARROTS

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).