Lamb with Potatoes and Peas (Kheema)
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." - maloybishop
Yield: 6 Servings Ready in 30 minutes
favorite of 224 people 112 people want to try
Verified by stevemur
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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