Lamb with Potatoes and Peas (Kheema)
Recipes » Main Dish » Stir-Fries
This traditional Punjabi dish is excellent served over rice. I usually make half a recipe for 2 people and use the leftovers (including leftover rice!) to make a frittata.
"This was great! I put the tomatos in with everything else at the beginning by mistake, but it turned out perfectly. Lovely and juicy, really tasty, and fine in the freezer. Really easy to make, too." - maloybishopYield: 6 Servings Ready in 30 minutes
Cuisine: IndianMain Ingredient: Lamb
100% would make again (reviews)
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Notes Lamb with Potatoes and Peas (Kheema) Preparation
Cook lamb and onion over medium-high heat until meat is browned and onion is soft. Drain fat. Stir in spices, seasonings, potatoes and water. Cover and simmer until potatoes are soft, about 30 minutes. Stir occasionally to break up potato.
Add peas and tomato and simmer for another 5 minutes. Serve 1 cup of lamb mixture over 1/2 cup rice.
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Lamb with Potatoes and Peas (Kheema) Reviews
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This was great! I put the tomatos in with everything else at the beginning by mistake, but it turned out perfectly. Lovely and juicy, really tasty, and fine in the freezer. Really easy to make, too.
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Easy and delicious. Took someone's advice and halved the amount of curry powder.
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Absolutely delicious, and so easy! I used a can of diced tomatoes and it was great. Will definitely add this to our standard repertoire.
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Easy to make and nice flavor, even a tad spicy.
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The recipe was so easy to prepare, the only thing I would alter, is the amount of salt used, 2 teaspoons is way too much, it is a very hot recipe, so I would suggest one uses a little less curry.
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We added more curry powder to make it a bit hotter, it was wonderful
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[I posted this recipe.] |
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