Lamb Kheema

In looking over my blog posts for the last few days, I noticed a definite oriental flair.  I made Thai Green Curry Coconut Shrimp, Asian Chicken Salad and now Lamb Kheema, a traditional Indian dish.  I really do love all the different spices and flavors of so many different cuisines.  It would be impossible for me to pick just one favorite cuisine.  The beauty of cooking at home is being able to decide which country to visit with the menu.

I served this Kheema over brown rice.

Lamb Kheema
Makes 4 servings

1 large onion, minced
3 cloves garlic, minced
1 teaspoon ginger, chopped
2 teaspoons butter or ghee
1 pound lean ground lamb
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon cinnamon
1 cup frozen peas
1 jalapeno minced (or more to taste)
2 tablespoons fresh cilantro, chopped
1/2 teaspoon cayenne pepper
1/4 cup tomato sauce
1 bay leaf
Salt and freshly ground black pepper to taste

In a large saute pan, heat ghee or butter and onion on medium heat.  Cook about 8 minutes.  Add garlic and ginger; cook another 2 minutes.

Add ground meat to pan and brown.  Season with salt, pepper, coriander, cumin, chili powder, turmeric, garam masala, cinnamon and cayenne pepper.  Stir well.  Add chili pepper, cilantro, bay leaf, tomato sauce and 1/2 cup of water.  Reduce heat to low and cover.  Simmer about 15 minutes.  Add frozen peas and simmer covered another 5 to 10 minutes.

Slightly adapted from Skinny Taste

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