Lamb Khemma / Kheema with Peas, Potatoes and Carrots

Name: Lamb Khemma / Kheema with Peas, Potatoes and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp oil; 1 medium onion; 1 tsp garlic; 1 tsp ginger; 1 tsp cumin seed; 0.5 tsp chili powder; 0.5 tsp turmeric; 1 tbsp coriander; 1 tbsp cumin; 1 tbsp curry powder; 1 tsp salt; 400 g lean lamb; 1 large carrot; 0.5 cup peas; 1 large potato; 1 tbsp coriander leaves

Lamb, carrot and peas cooked in a pan and spiced with ginger and cumin for a South Asian dish.

45 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
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.
2
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.
2 min
3
Add the lamb to the mixture and stir fry for about 7-10 minutes, breaking up any lumps of meat that may form.
10 min
4
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).