Made with AI
Spicy Indian Lamb Keema
Ingredients
- minced lamb800 g
- tomatoes300 g
- onions2 medium (about 150g each)
- garlic4 cloves (about 12g)
- ginger2 inch (about 20g)
- green chilies2 pieces (about 12g)
- vegetable oil2 tbsp (about 28ml)
- cumin seeds1 tsp (about 2g)
- ground coriander1 tsp (about 2g)
- turmeric1 tsp (about 2g)
- garam masala1 tsp (about 2g)
- salt1 tsp (about 6g)
- peas1 cup (about 130g)
- chopped cilantro2 tbsp (about 8g)
Instructions
- 1
Finely chop the onions, garlic, ginger, and green chilies. Dice the tomatoes.
- 2
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- 3
Add the chopped onions and sauté until golden brown, about 6-8 minutes.
- 4
Stir in the garlic, ginger, and green chilies. Cook for 2 minutes until fragrant.
- 5
Add the ground coriander, turmeric, and salt. Mix well and cook for 1 minute.
- 6
Add the minced lamb to the pan. Cook, stirring and breaking up the meat, until it is browned and cooked through, about 8-10 minutes.
- 7
Add the diced tomatoes and cook for 5 minutes until they soften and blend into the mixture.
- 8
Stir in the peas and cook for another 5 minutes.
- 9
Sprinkle the garam masala over the keema and mix well. Cook for 2 more minutes.
- 10
Turn off the heat and garnish with chopped cilantro before serving.
- 11
Serve hot with rice, naan, or roti.
