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Lamb Keema with Potatoes and Peas





Yields
Serves 4




Cook Time
30 mins

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.

su-Lamb Keema with Potatoes and Peas






Photo: Annabelle Breakey; Styling: Karen Shinto
 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
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Serves 4


Amount Per Serving
Calories 702Calories from Fat 64
% Daily Value *
Total Fat 50g77%

Saturated Fat 20g100%
Cholesterol 135mg45%
Sodium 762mg32%
Total Carbohydrate 26g9%

Dietary Fiber 3.1g13%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.