Kheema (minced lamb, potato and pea curry) Recipe

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Kheema (minced lamb, potato and pea curry)

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(Serves 6-8)

800g of lean minced lamb
4 medium potatoes, chopped into bite-sized chunks
2 medium onions, finely chopped
3-4 garlic cloves
2 inches ginger, peeled
3-4 green chillies
1 tin of chopped tomatoes
Half a bowl of frozen peas
2 teaspoons salt
Handful of coriander

Indian spices:
1 tsp ground coriander (dhaniya)
1 1/2 half tsp turmeric (haldi)
1 tsp ground cumin
pinch of garam masala

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How to make Kheema (minced lamb, potato and pea curry)

A delicious curry from the Punjab (Northern India).

  • In a large pot, fry the onions in veg oil until soft (approx 5 mins) on medium heat.
  • Blend the garlic, chillies & ginger in a mixer and add to the onions, continue frying for for 2-3 mins.
  • Add the minced lamb and fry until browned.
  • Add the spices (NOT garam masala) and salt and allow to cook for 2-3 mins, stirring frequently.
  • Blend the tinned tomatoes and add to the pot. Fry for 5 mins, stirring a lot.
  • Add potatoes and a glass of water, mixing well. Turn up the heat for 5-7 mins to allow the potatoes to cook.
  • Turn down and allow to simmer for 25 mins.
  • Add frozen peas and continue to simmer for 20 mins.
  • Add garam masala 5 mins from time and throw in some fresh coriander leaves.

Serve with basmati rice or chapatis.

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