Real Recipes From Real Home Cooks ®

lamb keema

Recipe by
Francine Lizotte
Surrey South, BC

Colorful and full of flavor with a nice mix of ingredients, this is a tasty Indian comfort food dish to make.

yield 6 servings
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For lamb keema

  • 3 c
    yukon gold potatoes, peeled and diced
  • 1 Tbsp
    canola oil
  • 1 Tbsp
  • 3 c
    white onions, finely chopped
  • 1 lg
    serrano chili pepper, seeded and finely chopped
  • 2 Tbsp
    minced ginger
  • 1 Tbsp
    pressed garlic
  • 1 1/2 lb
    ground lamb
  • 1 Tbsp
    garam masala
  • 1/2 Tbsp
    ground coriander
  • 1/2 Tbsp
    ground cumin
  • 1 tsp
    ground turmeric
  • 1/2 tsp
    cayenne pepper
  • 1/8 tsp
    ground cinnamon
  • 1/2 tsp
    freshly ground black pepper, or more to taste (i always use mixed peppercorns)
  • 1/4 tsp
    ground himalayan sea salt, or to taste
  • 1/4 c
    dry red wine
  • 1 can
    (28 oz.) diced tomatoes
  • 1 c
    frozen peas
  • 1/4 c
    finely chopped cilantro, plus more for garnish

How To Make lamb keema

  • 1
    Place the potatoes in a microwave safe bowl and precook them on “High” for 5 minutes, stirring them halfway through cooking; set aside.
  • 2
    In a large saucepan over medium heat, add oil and ghee. When hot, add onions and sauté for 2 minutes. Add peppers and sauté for 2 minutes. Add ginger and sauté for 30 seconds before adding garlic; sauté for 1 minute.
  • 3
    Add lamb and cook for 2 minutes, breaking the meat into small pieces. Add garam masala, coriander, cumin, turmeric, cayenne pepper, ground cinnamon, black pepper and salt; sauté until the meat is no longer pink.
  • 4
    Pour in the red wine, stir well and cook for 5 minutes.
  • 5
    Add diced tomatoes and bring it back to a simmer. Add the partially-cooked potatoes, blend them well into the mixture and increase the heat to high. When boiling, reduce the heat back to medium and simmer for 15 minutes. During the cooking time, gently push the potatoes down using a fork.
  • 6
    Add peas and cilantro; cook until heated through, about 6 to 7 minutes. Serve with naan bread and garnish with cilantro.
  • 7
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