Kheema (Minced lamb curry)
Kheema is a minced lamb curry which has potatoes and peas in it. It's a Punjabi dish - and is extremely tasty when served with rice or roti - or pitta bread: you choose! Once again - it's really easy to make. Just get the following stuf together:
Ingredients used for kheema
2 packets (say 800 grams of lean minced lamb)
4 medium potatoes - chopped into bite-sized chunks
2 medium onions chopped finely
1 tin of chopped tomatoes
Half a bowl of frozen peas
The usual chunks ginger, chillie, garlic from your freezer (thawed of
course)
2 (heaped) teaspoons ground coriander
2 teaspoons salt
3(heaped) teaspoons garam masala
1 and a half teaspoon of haldi (turmeric)
1 teaspoon of ground cumin
So: get a largish pot - and heat up a couple of tablespoons of your usual vegetable oil in it - we use cholesterol-free sunflower oil. Get the chopped onion frying until they are golden brown. Then add the pulped garlic, ginger and chillie to the pot and continue frying on medium heat.
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After a few minutes of frying - add the minced lamb - and fry it until browned.
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Then add all the dry spices - and stir-fry it all - until the browned meat is all coated well. Then add the tin of chopped tomatoes and stir it all about.
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After a few mins - add the chopped potatoes - and also pour in a glass of water. Stir it all - and bring to a fierce boil so that the potatoes will cook. Reduce the heat and let it simmer for around half hour.
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After about half hour of simmering - add the frozen peas.
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Let it simmer for another 20 mins - adding some chopped coriander leaf into the pot as well if you have some - and then it will be ready to serve!
Kheema: minced lamb curry with peas and potato
Enjoy!
Have you tried this? Even
if you haven't - let me know what you think!
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