Best 5 Lamb Kheema Curry With Peas And Potatoes Recipes
**Lamb Kheema Curry: A Flavorful and Aromatic Pakistani Dish**
**Introduction:**
Lamb kheema curry is a delectable Pakistani dish that tantalizes the taste buds with its rich flavors and aromatic spices. This mouthwatering curry features succulent ground lamb simmered in a velvety tomato-based gravy, complemented by the vibrant flavors of peas and potatoes. The dish is a symphony of textures, with the tender lamb, soft peas, and hearty potatoes creating a delightful medley in every bite. Whether served with fluffy rice, warm naan, or paratha, lamb kheema curry is an irresistible dish that captures the essence of Pakistani cuisine. In this article, we'll provide you with two delectable recipes for lamb kheema curry: a traditional version and a modern twist with a creamy touch. Get ready to embark on a culinary journey to Pakistan with these flavorful lamb kheema curry recipes.
**Traditional Lamb Kheema Curry:**
This classic recipe stays true to the authentic flavors of Pakistani cuisine. The lamb mince is browned to perfection, releasing its savory juices, and then simmered in a flavorful blend of tomatoes, onions, garlic, ginger, and a carefully selected blend of spices. The addition of peas and potatoes adds a delightful sweetness and texture to the curry.
**Creamy Lamb Kheema Curry:**
For those who enjoy a rich and creamy twist, this recipe incorporates a luscious coconut milk sauce. The lamb mince is cooked in a mixture of aromatic spices, and then gently simmered in a creamy coconut milk sauce. The result is a velvety and indulgent curry with a captivating aroma that will leave you craving more.
Both recipes offer step-by-step instructions, detailed ingredient lists, and cooking tips to ensure that you create a perfect lamb kheema curry every time. Whether you prefer the traditional or creamy version, these recipes will guide you through the process of crafting this delicious Pakistani dish.
KEEMA WITH PEAS
Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
- Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.
Nutrition Facts : Calories 427 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.33 milligram of sodium
LAMB KEEMA CURRY
This lamb curry has lots of big, bright, brash flavors, and a marvelous fragrance when cooking. It's good either all by itself as a one-dish meal (combining meat and several vegetables), or served with an Indian flatbread, or over rice or noodles. Plain yogurt makes a pleasantly cool accompaniment. You might even try a dollop of Greek tzatziki sauce on your keema!
Provided by Doug in Manhattan
Categories Main Dish Recipes Curries
Time 1h30m
Yield 5
Number Of Ingredients 19
Steps:
- Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
- Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
- Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
- Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 33.4 g, Cholesterol 60.7 mg, Fat 19.3 g, Fiber 8.3 g, Protein 22.5 g, SaturatedFat 6.1 g, Sodium 145.6 mg, Sugar 6.9 g
LAMB CURRY WITH PEAS
For this curry, cubes of lamb become meltingly tender and richly flavored after a long, slow braise with spices like cinnamon, cardamon and turmeric. Thick Yukon Gold potatoes and frozen peas add some additional texture, while a half cup of whole-milk yogurt adds a refreshing creaminess. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Season the lamb with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the lamb in a single layer and brown, turning once, 3 to 4 minutes per side. Remove to a plate. Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot along with the cardamom pods, cinnamon stick and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
- Add the tomatoes to the pot and cook, stirring, until they break down, 4 to 5 minutes. Add the lamb and any juices from the plate. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
- Tuck the potatoes among the lamb pieces, submerging them in the liquid; season with 1/2 teaspoon salt. Cover and simmer until the potatoes are cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes occasionally, until the curry is thickened, 8 to 10 minutes. Stir in the peas and heat through.
- Remove the curry from the heat and stir in the yogurt. Thin with water, if necessary; season with salt. Serve with rice and top with mint.
LAMB KHEMMA / KHEEMA W/ PEAS, POTATOES & CARROTS
This is the Lamb Khemma recipe from my Indian cooking tutor, and tastes great with her Chapati recipe which I have posted (recipe #217108). It is important to pulp the ginger and garlic as I reckon it tastes different if you don't (I just used a spice grinder). My tutor also says not to burn the spices as they go bitter and ruin the dish. Patience is a virtue apparently! You may need to add some hot water if the lamb sticks to the pan, but add it slowly otherwise the dish becomes runny and too liquidy.
Provided by LilKiwiChicken
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large pan with a lid heat the oil (medium heat) and add in the cumin seeds.
- Add the chopped onions and fry over a medium heat for a few minutes until golden.
- Blend together the garlic, ginger, chilli powder, turmeric, ground coriander and cumin, curry powder and salt. When the onions are ready add this mixture to the onions and stir fry for about 2 minutes.
- Add the lamb to the mixture and stir fry for about 7-10 minutes, breaking up any lumps of meat that may form.
- Finally, add the carrots, peas, potatoes and coriander leaves to the pan, stir and cover until the potatoes are cooked and the mixture is thick (it shouldn't be runny).
Nutrition Facts : Calories 330.2, Fat 14, SaturatedFat 3.8, Cholesterol 64, Sodium 683.7, Carbohydrate 26.5, Fiber 5, Sugar 4, Protein 25.1
KHEEMA WITH POTATOES AND PEAS
Make and share this Kheema With Potatoes and Peas recipe from Food.com.
Provided by Satyne
Categories Indian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a lidded fying pan, add the onions and cook until sof.
- Add the spices and fry for 5 minutes over low heat; add 1 tablespoon water if the mixture starts to burn.
- Stir in the meaned beef and cook over high heat until very well browned.
- Lower the heat and add the potatos and salt to taste. Cover and cook gently for 5 minutes, then add the peas.
- Continue cooking until the potatoes and peas are tender.
Tips:
- For authentic flavor, use a good quality garam masala. You can make your own garam masala or buy it from a reputable spice store.
- If you don't have a meat grinder, you can use a food processor to grind the lamb.
- Don't overcrowd the pan when browning the lamb. This will cause the meat to steam instead of brown.
- Be careful not to let the curry boil. This will make the sauce watery and thin.
- Serve the curry with rice, naan, or roti.
Conclusion:
Lamb kheema curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The lamb is flavorful and tender, and the sauce is rich and creamy. The addition of peas and potatoes makes this curry a hearty and satisfying meal. This curry is sure to please everyone at the table.
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