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1/1 Photo of Lamb Khemma / Kheema W/ Peas, Potatoes & Carrots
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.
Units: US | Metric
Serving Size: 1 (271 g)
Servings Per Recipe: 4