Keema

Ingredients

• 400g Ground lamb
• 1 EL Vegetable oil
• 1 große Large onion, chopped
• 3cm Ginger, grated
• 2 Garlic cloves, minced
• 1 TL Cumin powder
• 1 TL Coriander powder
• 1/2 TL Turmeric powder
• 1/2 TL Chili powder
• 200g Tomatoes, diced
• 100g Peas (fresh or frozen)
• 2 TL Garam Masala
• 1/4 Tasse Water
• Frischer Koriander, gehackt Fresh coriander, chopped, for garnish

Instructions

1. Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5-7 minutes until golden brown and softened.
2. Add the grated ginger and minced garlic and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
3. Add the ground lamb and cook, stirring and breaking it up with a spoon, until it is fully browned and no longer pink. Drain any excess fat if necessary.
4. Stir in the cumin powder, coriander powder, turmeric powder, and chili powder. Cook the spices, stirring constantly, for 1 minute until fragrant and well combined with the meat.
5. Add the diced tomatoes and water. Bring the mixture to a simmer, then reduce the heat to low, cover, and let the Keema cook for 15 minutes to allow the flavors to meld.
6. Stir in the peas and garam masala. Cover the pot again and continue to simmer for another 5-7 minutes, or until the peas are tender and the sauce has thickened.
7. Taste the Keema and adjust the seasonings if necessary. Garnish with fresh, chopped coriander before serving.

Nutrition