Lamb Kheema

Ingredients

• 1 Tbsp cumin seeds

• 3 small onion (minced) reserve 1 tbsp

• 2 Tbsp butter or ghee

• 4 cloves garlic (minced)

• 2 Tbsp ginger (minced)

• 1 jalapeno or serrano pepper (minced or more to taste) Reserve 1 tsp 

• 2 Tbsp tomato paste

• 1 cup full fat Greek yogurt  

• 1 tsp cardamom powder

• 2 Tbsp garam masala

• 1 Tbsp hot paprika

• 2 tsp salt

• 1/2 tsp turmeric

• 2 lb lean ground lamb (from loin or shoulder)

• 2 tbsp fresh cilantro (chopped)

• 2 tbsp fresh mint (chopped)

• 1/2 cup frozen green peas

• salt and fresh ground pepper

Instructions

1. Toast and grind the cumin seeds in a mortar or spice grinder

2. Process the onions in a food processor until very finely chopped. 

3. In a large saute pan, over medium heat ghee or butter and cook onions stirring frequently until completly caramelized about 20-30 minutes.

4. Add garlic and ginger; cook another 5 to 6 minutes.

5. Add the chili pepper and tomato paste stirring to mix, cook another 5-6 minutes

6. Add ground meat to pan and brown.

7. Add the yogurt, cumin, cardamom, garam masala, paprika, turmeric, salt and pepper stirring often until all the water has cooked out of the yogurt. 

8. Stir in the ground lamb breaking up completly until just done about 10 minutes. 

9. Garnish with frozen peas, cilantro and mint.

10. Serve on with bread, Naan or on flour tortilla topped with chopped onions and fresh chopped chili pepper

Adopted from a Vishwesh Bhatt Recipe

Urban Cowgill May 2024