Lamb Kheema in a Hurry Curry

We blogged about this recipe here.

Lamb Kheema in a Hurry Curry

  • Servings: 3 to 4
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  • 3 T peanut or vegetable oil (divided)
  • 3 small red potatoes, unpeeled and cut into about 1/2″ pieces
  • 1 tsp cumin seeds
  • 1 large onion, chopped
  • 1 T garlic, minced
  • 1 T ginger, finely grated
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1 # ground lamb
  • 1 tsp salt
  • 1 c canned tomatoes – crushed or pureed – plus 3/4 cup water (or 14.5 oz can diced tomatoes works too)
  • 2 chopped fresh tomatoes – if tomatoes are in season; omit if they’re not
  • 1/4 c yogurt
  • 1 c frozen peas
  • juice of 1/2 lemon or lime
  • chopped cilantro

Heat 1 T oil in a deep pan until it’s medium hot.  Add the chopped potatoes, turn down the heat a bit, and cook and stir until soft – won’t take more than 5 minutes.  Remove the potatoes from the pan.  Add the rest of the oil; heat until medium hot, then add the cumin seeds followed almost immediately by the onions (so the seeds don’t burn but still have a moment on their own in the hot oil); saute until the onions are soft; add the the garlic, ginger, coriander, ground cumin, turmeric, and garam masala, stir in well, and saute for about 1 more minute.  Add the ground lamb and salt and saute until the lamb is no longer pink – or until it’s cooked.  Add the canned tomatoes and water, the chopped tomatoes, if you’re using them, and bring all to a boil.  Turn down the heat and simmer for 15 minutes or so, uncovered.  If it appears to get dry-ish, just add a little water.   After it’s simmered,  add the yogurt and frozen peas and previously cooked potatoes and return just to a boil.  Remove from the heat; stir in the lemon juice.  Serve the hurried-curry with the cilantro on top –  either by itself or on rice.

If you’re averse to spiciness, go light on all the spices.  This curry may be even better served the next day; or eat some now and freeze the rest for a meal next week! Recipe brought to you by Big Little Meals and Andy & Ann

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