Lamb Keema is a delicious and aromatic dish that originates from the Indian subcontinent. Characterized by its rich flavors and hearty texture, this dish is made with minced lamb and a blend of spices that create a vibrant and satisfying meal. Perfect for family dinners or as a dish to impress your guests, Lamb Keema can be served with fluffy rice, warm naan, or even enjoyed as a filling in wraps. This recipe is straightforward and perfect for both beginner and experienced cooks alike.
Why This Recipe Is a Must-Try
Lamb Keema is more than just a dish; it’s a culinary experience that brings together the essence of spices and the tenderness of lamb. Each bite offers a hint of warmth from the spices and a layer of richness from the minced meat. Whether you’re looking for comfort food or something to impress, Lamb Keema is your answer. The best part is how customizable this dish can be, allowing you to adjust the spices and ingredients to suit your taste. Plus, it’s a one-pot recipe that simplifies cleanup!
Ingredients
- 1 onion, finely chopped
- 10 grams (0.35 oz) ginger, peeled and minced (2 cm piece)
- ½ green chilli, slit lengthwise (adjust based on spice preference)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp garam masala
- 500 grams (1 lb) lamb mince
- 1 tomato, chopped
- 2 tbsp plain yogurt
- a pinch of salt
- ½ tsp black pepper, ground
- 3 tbsp water
- 50 grams (0.5 cup) green peas, fresh or frozen
- 1 tsp fresh coriander, chopped (for garnish)
How To Make Lamb Keema
Step 1: Heat the Oil
In a large pan or skillet, heat the olive oil over medium heat.
Step 2: Sauté the Aromatics
Add the chopped onion to the pan and sauté until it becomes translucent and slightly golden, about 5-7 minutes. Toss in the minced ginger, garlic, and green chilli. Sauté for another 2-3 minutes until fragrant.
Step 3: Add the Spices
Stir in the garam masala and cook for about a minute, allowing the spices to release their essential oils and flavor the mixture.
Step 4: Brown the Lamb
Add the lamb mince to the pan. Break it apart with a wooden spoon and cook until the meat is browned and cooked through, about 8-10 minutes.
Step 5: Include the Tomato
Mix in the chopped tomato and cook for another 3-4 minutes until the tomato breaks down and integrates into the meat mixture.
Step 6: Add Yogurt and Season
Reduce the heat to low and stir in the plain yogurt, salt, black pepper, and water. Allow the mixture to simmer for another 5 minutes, stirring occasionally.
Step 7: Fold in the Peas
Finally, add the green peas and mix well. Cook for an additional 2-3 minutes, or until the peas are heated through.
Step 8: Garnish and Serve
Remove from heat and garnish with fresh coriander. Serve hot with rice, naan, or your favorite bread!
Expert Tips
- For extra depth of flavor, allow the Keema to simmer for longer if time permits.
- Adjust the level of spice by adding more or less green chilli according to your preference.
- Using fresh herbs like cilantro adds brightness to the dish, so don’t skip the garnish!
- Serving with a squeeze of lime juice can enhance the flavors even further.
Variations and Customizations
- Add chopped carrots or bell peppers for an extra crunch and nutrition.
- Substitute lamb with ground beef or turkey if you prefer a lighter option.
- For a creamier texture, stir in a splash of coconut milk towards the end.
- Experiment with different spices like cumin or turmeric to create your own flavor profile.
How to Store Leftovers
Lamb Keema stores well in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely, and then portion it into freezer-safe bags or containers. It can be frozen for up to 3 months. When ready to eat, simply thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
FAQ
Can I use frozen lamb mince?
Yes, you can use frozen lamb mince. Just ensure that it is fully thawed before cooking to achieve even cooking and flavor.
Is this recipe spicy?
The spiciness can be adjusted based on your preference. Using less green chilli will result in a milder dish, while adding more can make it quite spicy.
Can I make this dish vegetarian?
Yes! You can substitute the lamb mince with textured vegetable protein (TVP), lentils, or mushrooms for a delicious plant-based version.
What should I serve with Lamb Keema?
Lamb Keema pairs beautifully with basmati rice, naan bread, or even stuffed into pita pockets. You can also serve it with a side of cucumber salad or raita to balance the flavors.
Conclusion
Lamb Keema is not just a meal; it’s an invitation to explore the rich flavors of the Indian subcontinent in your own kitchen. This recipe is adaptable and simple, making it perfect for busy weeknights or special gatherings. Embrace the warmth of spices and the comfort of a hearty dish that is sure to please everyone at the table. Get ready to embark on a flavorful journey with each delicious bite!
Lamb Keema
Ingredients
Ingredients
- 1 medium onion, finely chopped
- 10 grams ginger, peeled and minced (2 cm piece)
- ½ piece green chilli, slit lengthwise (adjust based on spice preference)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tsp garam masala
- 500 grams lamb mince (1 lb)
- 1 medium tomato, chopped
- 2 tbsp plain yogurt
- 1 pinch salt
- ½ tsp black pepper, ground
- 3 tbsp water
- 50 grams green peas, fresh or frozen (0.5 cup)
- 1 tsp fresh coriander, chopped (for garnish)
Instructions
- Step 1: In a large pan or skillet, heat the olive oil over medium heat.
- Step 2: Add the chopped onion to the pan and sauté until it becomes translucent and slightly golden, about 5-7 minutes. Toss in the minced ginger, garlic, and green chilli. Sauté for another 2-3 minutes until fragrant.
- Step 3: Stir in the garam masala and cook for about a minute, allowing the spices to release their essential oils and flavor the mixture.
- Step 4: Add the lamb mince to the pan. Break it apart with a wooden spoon and cook until the meat is browned and cooked through, about 8-10 minutes.
- Step 5: Mix in the chopped tomato and cook for another 3-4 minutes until the tomato breaks down and integrates into the meat mixture.
- Step 6: Reduce the heat to low and stir in the plain yogurt, salt, black pepper, and water. Allow the mixture to simmer for another 5 minutes, stirring occasionally.
- Step 7: Finally, add the green peas and mix well. Cook for an additional 2-3 minutes, or until the peas are heated through.
- Step 8: Remove from heat and garnish with fresh coriander. Serve hot with rice, naan, or your favorite bread!
Equipment
- Large Pan or Skillet
