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Kheema Recipe Indian

Easy Lamb Kheema Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb lamb mince
  • 2 tbsp ghee or neutral oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, grated
  • 1 inch ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1 can (14 oz) diced tomatoes, undrained
  • ½ cup frozen green peas
  • ¼ cup water
  • Salt to taste
  • Handful fresh cilantro, chopped

Method
 

  1. Heat ghee in a large skillet over medium heat. Add cumin seeds and sizzle 30 seconds, then cook the onion until soft, about 5 minutes. Stir in ginger and garlic and cook 1 minute more.
  2. Add lamb mince, spread it out, and brown without moving for a minute, then break it up. Cook 6–8 minutes until no pink remains and moisture evaporates.
  3. Stir in ground coriander, ground cumin, turmeric, and chili powder; cook 30 seconds. Add tomatoes and salt, cook 5 minutes until thickened. Add peas and water, and simmer 5–7 minutes.
  4. Turn off heat, stir in garam masala and cilantro, and adjust salt. Serve over rice or with warm paratha.

Notes

If the pan gets too dry while the meat browns, add a tiny splash of water to loosen any stuck bits. For a saucier kheema, simply add a couple more tablespoons of water with the peas.