I have to admit I am in a little bit of a cooking rut. I am feeling uninspired, “un-innovative” (not a word?) and lazy. This happens to everyone and I just need to motivate and get cooking.
I did manage to try out a new recipe recently – Lamb Keema, which is essentially an Indian bolognese – and is a recipe I grew up eating. My mom makes the BEST keema, except she uses beef. I usually use turkey and decided to abandon my mother’s recipe and go with this one. Hers is better (of course) but this is easier. 🙂 Lamb is a gamier meat, so not as kid-friendly, but we used some extra spices (to mask the gaminess) than the recipe called for and ate it with yoghurt. Otherwise go ahead and use beef or turkey. However, if you do want to try more lamb dishes at home, check out mini lamb sliders, lamb gyros or Bar Jules’ lamb with preserved lemons. If you are looking for more inspiration, Sunset magazine also has a great roundup of lamb recipes: 14 delicious ways with lamb.
This is a good one for a potluck with some basmati rice or store bought naan. Or send this to a friend in need. If you can make an Italian bolognese, you can make this. Give it a try!
Lamb Keema adapted from Sunset Magazine
- 2 tablespoons olive or vegetable oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- About 1 tsp. salt
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons garam masala
- 1 teaspoon cayenne (optional)
- 1/2 teaspoon pepper
- 1 tablespoon tomato paste
- 1 1/2 pounds ground lamb
- 2 medium Yukon Gold potatoes, cubed
- 3/4 cup plain yogurt
- 3/4 cup whole milk
- 3/4 cup frozen peas
1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3 minutes. Add garlic, 1 tsp. salt, and the spices; cook 2 minutes longer. Stir in tomato paste
2. Add lamb and cook, breaking up large chunks of meat, until no longer pink, about 3 minutes. Add potatoes, yogurt, and milk to pan and bring to a boil. Reduce heat until mixture is simmering vigorously, cover, and cook 10 minutes
3. Stir in peas and cook 5 minutes longer, until peas are cooked through and mixture has thickened. Serve over rice with cilantro sprinkled on each serving. Add more salt to taste if you like