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Lamb Keema with Potatoes and Peas

  • 4servings
  • 702calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive or vegetable oil

  2. 1 medium onion, chopped

  3. 2 garlic cloves, minced

  4. 1 small serrano chile, minced

  5. About 1 tsp. salt

  6. 1 teaspoon ground cumin

  7. 1 teaspoon ground coriander

  8. 1 1/2 teaspoons garam masala

  9. 1/2 teaspoon pepper

  10. 1 tablespoon tomato paste

  11. 1 1/2 pounds ground lamb

  12. 2 medium Yukon Gold potatoes, cubed

  13. 3/4 cup plain yogurt

  14. 3/4 cup whole milk

  15. 3/4 cup frozen peas

  16. Hot cooked rice

  17. 1/2 cup chopped cilantro

Instructions Jump to Ingredients ↑

  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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