Rustic Spiced Lamb Keema with Sweet Green Peas
Aromatic ground lamb cooked down with warming whole spices, fiery ginger, and juicy tomatoes, then studded with bright green peas that burst with sweetness in every forkful. This hearty Punjabi classic is the kind of soulful, no-fuss one-pot lunch that tastes like it simmered all day but comes together in under an hour.
Ingredients
- 500g ground lamb (or goat mince)
- 1 cup green peas (fresh or frozen)
- 2 medium onions, finely diced
- 3 medium tomatoes, finely chopped
+ 15 more ingredients
Instructions
Heat oil or ghee in a heavy-bottomed pan over medium heat. Add cumin seeds, cloves, cardamom, cinnamon stick, and bay leaf. Let them crackle and release their fragrance for 30 seconds.
Add the diced onions and cook on medium heat for 8-10 minutes, stirring occasionally, until they turn a rich golden brown. Do not rush this step.
Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell disappears and the mixture becomes fragrant.
Add the ground lamb, breaking it up thoroughly with a wooden spoon. Cook on medium-high heat for 8-10 minutes, stirring frequently, until the mince is well-browned and any released water has evaporated.
Add the turmeric, red chili powder, and coriander powder. Stir well and cook for 2 minutes to toast the spices into the meat.
Add the chopped tomatoes and salt. Cook on medium heat for 8-10 minutes until the tomatoes have completely broken down and the oil starts to separate from the masala.
Add the green peas and 1/2 cup of warm water. Cover and simmer on low heat for 10 minutes until the peas are tender and the keema has a thick, rich consistency with very little liquid remaining.
Sprinkle with garam masala, stir through, and cook for a final 2 minutes. Garnish with julienned ginger and fresh cilantro. Serve hot with roti, paratha, or steamed basmati rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI