Get the most of this tasty meat in soups, burgers, kebabs, and more.
Lamb Keema with Potatoes and Peas
Ground lamb gets an Indian spin in this easy one-pot meal. It's great when served with a few pieces of warmed naan.
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 small serrano chile, minced
- About 1 tsp. salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon pepper
- 1 tablespoon tomato paste
- 1 1/2 pounds ground lamb
- 2 medium Yukon Gold potatoes, cubed
- 3/4 cup plain yogurt
- 3/4 cup whole milk
- 3/4 cup frozen peas
- Hot cooked rice
- 1/2 cup chopped cilantro
Preparation
- Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3 minutes. Add garlic, chile, 1 tsp. salt, and the spices; cook 2 minutes longer. Stir in tomato paste.
- Add lamb and cook, breaking up large chunks of meat, until no longer pink, about 3 minutes. Add potatoes, yogurt, and milk to pan and bring to a boil. Reduce heat until mixture is simmering vigorously, cover, and cook 10 minutes.
- Stir in peas and cook 5 minutes longer, until peas are cooked through and mixture has thickened. Serve over rice with cilantro sprinkled on each serving. Add more salt to taste if you like.
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The lamb is great, but it's the toasty garlic sauce that gets drizzled over the top that makes this dish a winner. If you like lamb, but you love garlic, then this is the recipe for you.
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SEE ALL 14 LAMB RECIPES
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