Lamb Keema with Potatoes and Peas |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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This simple one-pot recipe is easy and quick enough for a weeknight dinner. Feel free to substitute ground beef for the lamb, and in season, try fresh peas for frozen, cooking them a little less time. Ingredients:
2 tablespoons olive or vegetable oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1 small serrano chile, minced |
about 1 tsp. salt |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 1/2 teaspoons garam masala |
1/2 teaspoon pepper |
1 tablespoon tomato paste |
1 1/2 pounds ground lamb |
2 medium yukon gold potatoes, cubed |
3/4 cup plain yogurt |
3/4 cup whole milk |
3/4 cup frozen peas |
hot cooked rice |
1/2 cup chopped cilantro |
Directions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3 minutes. Add garlic, chile, 1 tsp. salt, and the spices; cook 2 minutes longer. Stir in tomato paste.
2. Add lamb and cook, breaking up large chunks of meat, until no longer pink, about 3 minutes. Add potatoes, yogurt, and milk to pan and bring to a boil. Reduce heat until mixture is simmering vigorously, cover, and cook 10 minutes.
3. Stir in peas and cook 5 minutes longer, until peas are cooked through and mixture has thickened. Serve over rice with cilantro sprinkled on each serving. Add more salt to taste if you like.
4. Note: Nutritional analysis is per serving.
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