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Lamb Kheema

If you include the optional yogurt, this dish is no longer Whole30 compliant.
Print Recipe
Course Meat, Fish & Seafood Dishes
Servings 4 Servings

Ingredients
  

  • 2 tablespoons vegetable oil or ghee
  • 1 teaspoon black mustard seeds
  • 1 bay leaf optional
  • 1 large red onion chopped
  • 1 jalapeno pepper chopped
  • 2 cloves garlic crushed
  • 1 tablespoon grated ginger
  • 1 large tomato chopped
  • 1 teaspoon kasturi methi dried fenugreek leaves, optional
  • 1 teaspoon turmeric
  • 2 tablespoons garam masala
  • 1 pound ground lamb beef or chicken
  • 1 cup frozen peas cooked separately
  • 2 medium red potatoes peeled and cubed, cooked separately
  • 3 tablespoons chopped cilantro
  • sea salt to taste
  • 1 teaspoon whole black peppercorns optional
  • 0.25 cup yogurt optional

Instructions
 

  • Add oil to a pan and pop mustard seeds (add bay leaf if using). Add onions and cook untill soft (add peppercorns if using). Add garlic, jalapeno pepper, and ginger and cook for 2 mins. Add tomatoes and cook until soft (add kasturi methi if using). Add garam masala, turmeric and salt. Add lamb and cook until meat is fully browned.Add pre-cooked peas and potatoes — stir in and heat for 2 mins. Add cilantro. Switch off heat and add optional yogurt, if you prefer a creamier taste. Stir well and then cover it up until you're ready to eat. Serve with basmati rice, brown rice, naan, or warm paav (Indian bread rolls).  (Recipe♦525)