Lamb Kheema

This dish is a favorite in the Mack household and also with our friends. I have included the original recipe and also the short cut version. It goes well with breadrolls, chapatis, rotis or rice and will have your family coming back for second helpings.

Ingredients:

• 400 gms lamb mince
• 1 can diced tomatoes (or 3 large tomatoes)
• 2 tbsp fried onions (or 1 onion chopped)
• 1 green chilly chopped
• 1 tsp garlic powder (or 2 cloves garlic minced)
• 1 tsp ginger powder (or 3 cm piece of fresh garlic minced)
• 1 tbsp garam masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• 100 gms frozen peas (or as much as you fancy, I like to add more)
• chopped coriander leaves for garnishing
• salt to taste
• 1 tbsp ghee (or cooking oil).

Method:

If using fresh ingredients, fry the onions, ginger, garlic, green chilly and spices in the ghee for 10-12 minutes until fragrant. If using powders and fried onions, you will notice that the mixture is fragrant in half the time.

Add the chopped tomatoes (empty the whole can) and salt to the spice mixture and cook until tomatoes are soft.

You can either brown the mince in a separate pan and add the tomato spice mixture or you can remove the tomato mixture and brown the mixture in the same pan and then add the tomato spice mixture back in to it. Whatever you choose to do, the important thing is to break the mince while browning so it cooks evenly (roughly about 9-10 minutes).

Mix the browned mince and spice mixture and add the peas at this point, cover and cook for 15 minutes, stirring occasionally.

Garnish with chopped coriander.

Serve with rice, bread rolls or any kind of flat bread and enjoy.