Lamb Khemma Kheema W Peas Potatoes Carrots Recipes

KHEEMA WITH POTATOES AND PEAS

Kheema With Potatoes and Peas image

Make and share this Kheema With Potatoes and Peas recipe from Food.com.

Provided by Satyne

Categories Indian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons oil
2 onions, finely chopped
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 1/2 cm piece ginger, finely chopped
1 teaspoon garam masala
500 g minced beef
250 g potatoes, quartered
salt
500 g peas

Steps:

Heat the oil in a lidded fying pan, add the onions and cook until sof.
Add the spices and fry for 5 minutes over low heat; add 1 tablespoon water if the mixture starts to burn.
Stir in the meaned beef and cook over high heat until very well browned.
Lower the heat and add the potatos and salt to taste. Cover and cook gently for 5 minutes, then add the peas.
Continue cooking until the potatoes and peas are tender.

LAMB KEEMA CURRY

Lamb Keema Curry image

This lamb curry has lots of big, bright, brash flavors, and a marvelous fragrance when cooking. It's good either all by itself as a one-dish meal (combining meat and several vegetables), or served with an Indian flatbread, or over rice or noodles. Plain yogurt makes a pleasantly cool accompaniment. You might even try a dollop of Greek tzatziki sauce on your keema!

Provided by Doug in Manhattan

Categories Main Dish Recipes Curries

Time 1h30m

Yield 5

Number Of Ingredients 19

Ingredients

1 (10 ounce) package frozen peas
2 tablespoons olive oil
1 pound ground lamb
1 cup diced onion
2 cloves garlic, minced, or more to taste
½ cup dried parsley
2 tablespoons curry powder
1 tablespoon ground cumin
1 tablespoon garam masala
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon crushed red pepper flakes, or more to taste
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
1 medium jalapeno pepper, diced, or more to taste
1 bunch fresh cilantro, chopped

Steps:

Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 33.4 g, Cholesterol 60.7 mg, Fat 19.3 g, Fiber 8.3 g, Protein 22.5 g, SaturatedFat 6.1 g, Sodium 145.6 mg, Sugar 6.9 g

LAMB KHEMMA / KHEEMA W/ PEAS, POTATOES & CARROTS

Lamb Khemma / Kheema W/ Peas, Potatoes & Carrots image

This is the Lamb Khemma recipe from my Indian cooking tutor, and tastes great with her Chapati recipe which I have posted (recipe #217108). It is important to pulp the ginger and garlic as I reckon it tastes different if you don't (I just used a spice grinder). My tutor also says not to burn the spices as they go bitter and ruin the dish. Patience is a virtue apparently! You may need to add some hot water if the lamb sticks to the pan, but add it slowly otherwise the dish becomes runny and too liquidy.

Provided by LilKiwiChicken

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons oil
1 medium onion, finely chopped
1 teaspoon garlic, pulped
1 teaspoon ginger, pulped
1 teaspoon cumin seed
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 tablespoon coriander, ground
1 tablespoon cumin, ground
1 tablespoon curry powder
1 teaspoon salt
400 g lean lamb, minced
1 large carrot, diced
1/2 cup peas (frozen are fine)
1 large potato, cut into 1cm cubes
1 tablespoon coriander leaves, roughly chopped

Steps:

In a large pan with a lid heat the oil (medium heat) and add in the cumin seeds.
Add the chopped onions and fry over a medium heat for a few minutes until golden.
Blend together the garlic, ginger, chilli powder, turmeric, ground coriander and cumin, curry powder and salt. When the onions are ready add this mixture to the onions and stir fry for about 2 minutes.
Add the lamb to the mixture and stir fry for about 7-10 minutes, breaking up any lumps of meat that may form.
Finally, add the carrots, peas, potatoes and coriander leaves to the pan, stir and cover until the potatoes are cooked and the mixture is thick (it shouldn't be runny).

Nutrition Facts : Calories 330.2, Fat 14, SaturatedFat 3.8, Cholesterol 64, Sodium 683.7, Carbohydrate 26.5, Fiber 5, Sugar 4, Protein 25.1

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