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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Lamb Keema with Potatoes and Peas Recipe

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This recipe for Lamb Keema with Potatoes and Peas is from The Pankow Family Reunion 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. olive oil
1 small onion (chopped)
1 garlic clove (minced)
1/2 small jalapeno chili (minced)
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
3/4 tsp. garam masala
1/4 tsp. pepper
1/2 T. tomato paste
3/4 lb. ground lamb
1 medium Yukon gold potato (cubed small)
3 oz. plain yogurt
3 oz. frozen peas
1 1/2 c. hot cooked rice
1/4 c. chopped cilantro
Directions:
Directions:
Heat oil in a pot over medium-high heat. Add onion, stirring occasionally, until softened, about 3 minutes. Add garlic, chili, salt, and the spices; cook 2 minutes longer. Stir in tomato paste. Add lamb, breaking up large chunks of meat, until no longer pink, about 3 minutes. Add potatoes, yogurt, and milk, and bring to a boil. Reduce heat until mixture is simmering vigorously, cover, and cook 10 minutes, or until potatoes are tender. Stir in peas and cook 5 minutes longer, until peas are cooked through and mixture has thickened. Serve over rice with cilantro sprinkled over. Taste for salt.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
I got this recipe from my seasonal gourmet class in April 2013.

 

 

 

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