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Indian Lamb Keema Recipe

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This recipe for Indian Lamb Keema is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. peanut oil
1 C. onion, chopped
2 cloves garlic, minced
2 tsp. fresh ginger root, minced
1 T. curry powder
1/2 tsp. ground turmeric
1/2 tsp. ground coriander
1 tsp. ground cumin
1 lb. ground lamb
1 C. tomatoes, diced (canned is fine), drain juice but retain it to use if
sauce is too thick
1 T. fresh lime juice, plus some zest
T tsp. sugar
1/4 tsp crushed red pepper- careful
1/2 c frozen peas
Directions:
Directions:
Saute onion, garlic, and ginger in the peanut oil until translucent.  Brown
lamb separately and drain off fat if there is too much.  Put all of this
together with the spices, add tomatoes, lime juice, sugar, and red pepper.
Simmer for 20-30 minutes. Add peas.  Serve with basmati rice.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can add more garlic or curry or whatever you like!  I like it cooked a
little longer and even better the next day.

 

 

 

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