Lamb Khemma Kheema W Peas Potatoes Carrots
Savor the rich, aromatic flavors of Lamb Khemma Kheema, a hearty ground lamb curry infused with warm spices and studded with tender potatoes, sweet carrots, and vibrant green peas. This one-pan dish combines the earthy depth of garam masala and turmeric with the zesty kick of cumin seeds, garlic, and ginger, creating a comforting and flavorful meal that's perfect for dinner any day of the week. Simmered to perfection with juicy tomatoes and a touch of heat from red chili powder, this easy-to-make recipe is ready in under an hour and ideal for serving alongside fluffy rice, naan, or roti. Garnished with fresh cilantro for a pop of freshness, this crowd-pleasing dish strikes the perfect balance of spice, texture, and heartiness.
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Recipe Information
Ingredients
- 1 lb Ground lamb
- 2 pcs Potatoes (medium-sized, peeled and diced)
- 2 pcs Carrots (peeled and diced)
- 1 cup Frozen peas
- 1 pc Onion (finely chopped)
- 4 pcs Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 2 pcs Tomatoes (finely chopped)
- 2 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 2 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Garam masala
- 0.5 tsp Red chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 1 cup Water
Instructions
Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté for 5-7 minutes until golden brown.
Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the ground lamb and cook for 8-10 minutes, stirring frequently, until browned and cooked through.
Mix in the diced potatoes and carrots, coating them in the lamb mixture.
Add the chopped tomatoes, ground coriander, turmeric, garam masala, red chili powder, salt, and black pepper. Stir well to combine.
Pour in 1 cup of water, bring to a simmer, then lower the heat, cover, and cook for 15 minutes.
Uncover and add the frozen peas. Stir and cook for an additional 5-7 minutes until the potatoes and carrots are tender and the peas are heated through.
Adjust seasoning as needed. If the mixture is too thick, add a splash of water to loosen it to your desired consistency.
Garnish with chopped fresh cilantro and serve hot with rice, naan, or roti.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 118.3 g | 43% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 27.7 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 365 mg | 28% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4530 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
