Prep 15 mins
Cook 30 mins
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.
- 29.58 ml oil
- 1 medium onion, finely chopped
- 4.92 ml garlic, pulped
- 4.92 ml ginger, pulped
- 4.92 ml cumin seed
- 2.46 ml chili powder
- 2.46 ml turmeric
- 14.79 ml coriander, ground
- 14.79 ml cumin, ground
- 14.79 ml curry powder
- 4.92 ml salt
- 400 g lean lamb, minced
- 1 large carrot, diced
- 118.29 ml peas (frozen are fine)
- 1 large potato, cut into 1cm cubes
- 14.79 ml 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).
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.