Imagine a dish that transports you straight to the vibrant streets of India, where every bite tells a story of rich spices and traditional cooking. This Lamb with Potatoes and Peas Kheema is not just a meal; it's a culinary journey that promises to tantalize your taste buds and warm your soul. Packed with aromatic spices, tender lamb, and hearty vegetables, this recipe is about to become your new favorite go-to comfort food that will impress family and friends alike.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g minced lamb
- 2 medium potatoes, diced
- 1 cup green peas
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- 1 tsp cumin seeds
- 1 tsp garam masala
- Salt to taste
- 2 tbsp cooking oil
- Fresh coriander for garnish
Instructions
- Begin by gathering all your ingredients. Ensure that the minced lamb is thawed if previously frozen, and the vegetables are washed and prepared as specified in the ingredient list.
- In a large skillet or heavy-bottomed pan, heat 2 tablespoons of cooking oil over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and allow them to sizzle for a few seconds until fragrant.
- Add the finely chopped onion to the pan. Sauté the onion for about 5-7 minutes, or until it becomes translucent and lightly golden.
- Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, stirring frequently to prevent burning, until the raw smell of garlic disappears.
- Next, add the slit green chilies and chopped tomatoes to the pan. Cook for about 5 minutes, stirring occasionally, until the tomatoes have softened and blended into the mixture.
- Now, add the minced lamb to the pan. Use a wooden spoon to break up the meat and mix it well with the onion-tomato mixture. Cook the lamb for about 10-15 minutes, or until it is browned and cooked through.
- Once the lamb is browned, add the diced potatoes and stir to combine. Season the mixture with salt to taste and sprinkle in 1 teaspoon of garam masala. Mix well to ensure the potatoes are coated with the spices.
- Add about 1 cup of water to the pan to help cook the potatoes. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- After the potatoes are cooked, add the green peas to the pan. Stir to incorporate them into the kheema and cook for an additional 5 minutes, allowing the peas to heat through.
- Once everything is cooked, taste and adjust the seasoning if necessary. Remove the pan from the heat and garnish with fresh coriander leaves.
- Serve the Lamb with Potatoes and Peas Kheema hot with naan, roti, or rice, and enjoy your delicious Indian meal!
Tips
- Use fresh, high-quality minced lamb for the best flavor and texture.
- Toast your whole spices like cumin seeds before adding them to release maximum aroma.
- Cook the lamb on medium heat to ensure it browns evenly without burning.
- Don't rush the onion-sautéing process - caramelized onions are key to deep flavor.
- Keep stirring occasionally to prevent ingredients from sticking to the pan.
- If the mixture becomes too dry while cooking, add a little more water.
- Fresh coriander is crucial for that final burst of freshness, so don't skip the garnish!
- Let the dish rest for a few minutes after cooking to allow flavors to meld together.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
