This is the Lamb Khemma recipe from my Indian cooking tutor, and tastes great with her Chapati recipe which I have posted (Punjabi Chapati / Chapatis). It is important to pulp the ginger and garlic as I reckon it tastes different if you don't (I just used a spice grinder). My tutor also says not to burn the spices as they go bitter and ruin the dish. Patience is a virtue apparently! You may need to add some hot water if the lamb sticks to the pan, but add it slowly otherwise the dish becomes runny and too liquidy.
- 2 tablespoons oil
- 1 medium onion, finely chopped
- 1 teaspoon garlic, pulped
- 1 teaspoon ginger, pulped
- 1 teaspoon cumin seed
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon turmeric
- 1 tablespoon coriander, ground
- 1 tablespoon cumin, ground
- 1 tablespoon curry powder
- 1 teaspoon salt
- 400 g lean lamb, minced
- 1 large carrot, diced
- 1⁄2 cup peas (frozen are fine)
- 1 large potato, cut into 1cm cubes
- 1 tablespoon coriander leaves, roughly chopped
- 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).