Lamb Kheema
It’s been a while since I cooked a dish using lamb meat. So when I was about to list down the things I want to buy the groceries, I listed lamb mince. When I think of lamb, cooking Indian cuisine comes next. And for lamb mince, my default option is lamb kheema.
I became familiar with the dish after a Pakistani friend cooked this dish for us. Her husband hosted a dinner for us and they invited us over to have a Pakistani dinner feast! There were lots of food but kheema was one of the dishes that really made an impression on me. It was super tasty and she told me that it took her an entire day of slow cooking to achieve the tasty dish – eek! Her husband even told me his Mom cooks it in huge batches and freeze them for future consumption.
Now we all know I am not really fond of slow cooking simply because I don’t have that time! So I try to replicate the dish without putting the same effort but still end up with a yummy dish!
I saw this recipe online and as usual, I only used this as a guide for my version of kheema. I also made use of the available vegetables at home instead of buying the same exact ingredients. I think my Indian friends would say this is not authentic (and they are right, LOL!) but in the end, I am happy with the result anyways!
50 g butter
1 onion, chopped
2 cloves garlic, minced
1 kg lamb mince
2 tomatoes, chopped
6 whole cloves
1 big cinnamon bark
1 tbsp coriander seeds, ground
2 tbsp cumin
1 tbsp garam masala
1 tsp turmeric
1 cup frozen peas
250 g potatoes, cubed
salt and pepper to taste
1/4 cup water (or stock)
Steps to cook Lamb Kheema:
Place a pan over medium-high heat. Saute the garlic until golden brown in butter and be careful not to burn.
Once the garlic is golden brown, add the chopped onions. Cook until translucent.
Add the coriander, cumin, turmeric, and garam masala. Stir until it starts to be fragrant.
Add the chopped tomatoes. Cook until it turns mushy.
Add the lamb mince and mix until cooked through. Make chopping motion to make sure the mince will not cook like lumpy.
Season with salt and pepper.
Add the cloves and cinnamon bark. Reduce the heat to medium and cover the pan so it keeps simmering.
After simmering for about 5 minutes, add the potato pieces and water.
Cook until the potato pieces are soft to punch with a fork.
Once the potatoes are cooked, add the frozen peas.
Simmer for about 15 minutes have a taste if the flavours are enough. Add more salt and pepper to adjust according to your preference.
Notes for Lamb Kheema recipe:
If your lamb mince does not have too much fat in it, you may need to add more liquid to have a bit of sauce. Add more water (or stock) as needed. But in general, I do not usually add too much liquid as the mince I usually buy has about 25% fat and the juice comes out during cooking. 🙂
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View Comments
Adding too much liquid while cooking takes away the taste. I normally place a vessel with water over so that the steam does not evaporate. It is this steam that retains the taste.
Yeah, I am also not fond of overly saucy dishes that's why I only add liquid when it is really, really dry. But I know some people likes to have it overflowing with liquid that's why they needed to add up on the stock cubes to get back the flavour diluted by the liquid.
es, it is tasty in eating I am fond of it eating ay home every Sunday with my friend. But we it such as Add the tin of tomatoes and break them up with a spatula.
Peel and mince the garlic and ginger and add to the pan with the chillis. Cook the mixture over a medium heat for about 10 minutes, until the oil separates from the mixture at the edges. Add the minced lamb and break up and mix into the mixture.
Roast the cumin and coriander seeds in a dry frying pan until fragrant and then grind in a pestle and mortar or a spice grinder. This is known as 'dhana-jeeru' and features frequently in Indian cooking.
Melt the butter with the oil in a large pan and add the onion, cloves, cassia (or cinnamon), and peppercorns. Cook, stirring occasionally, over a medium high heat until the onion is well browned.
Discard the cassia (or cinnamon). Add 1 tablespoon of the dhana-jeeru mix, the garam masala, and the turmeric and fry for about 30 seconds stirring.
Add the tin of tomatoes and break them up with a spatula. Peel and mince the garlic and ginger and add to the pan with the chillis.
Cook the mixture over a medium heat for about 10 minutes, until the oil separates from the mixture at the edges.
Add the minced lamb and break up and mix into the mixture. Cover and cook over a low simmer for 35-45 minutes, adding the peas 10 minutes before the end. Check the seasoning and add more salt and garam masala if reqired.
Like most curries, this dish is best when cooled then reheated to allow the flavours to infuse, but this is optional. Reheat in the pan and serve with rice and / or chapattis.