Lamb Khemma / Kheema W/ Peas, Potatoes & Carrots
photo by Dr. Jenny
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 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
directions
- 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).
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Reviews
-
Delicious Indian curry dish. Very flavorful, with a perfect amount of heat. This was easy to prepare and came together nicely. The colorful vegetables made for a nice presentation. We found the dish to be a little dry, but we might have overcooked it a bit after step 5. Also, I think it needed quadruple the salt. We served it over basamati rice. Thanks for a nice meal. Made for the countries of Asia challenge, ZWT4.