Kheema is a very popular dish all over northern India. In the cities, it is sold at stands in the streets and is often eaten as a quick snack or lunch. In its basic ingredients, kheema is similar to the hamburger casseroles often served in Western homes, but the Indian spices give it a uniquely
- 1 lb. ground lamb(1/2 kg ground meat)
- 1 tbsp. garam masala or 1 tsp. each pepper,ground cloves, and ground cumin
- 1/2 tsp. salt
- 3 tbsp. vegetable oil
- 1/2 medium onion,thinly sliced
- 3 cloves garlic,chopped
- 1 tbsp. chopped fresh ginger
- 3 cardamom pods
- 1 stick cinnamon
- 2 medium potatoes, peeled and chopped
- 1 cup water
- 1 green chili, chopped
- 2 medium tomatoes, chopped
- 1 10-oz. package frozen peas,thawed, or 1 17-oz. can green peas,
- drained fresh coriander for garnish
- In a bowl, mix together meat, garam masala, and salt.
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, ginger, cardamom, and cinnamon and fry about 5 minutes, or until onions turn brown. Add meat mixture and stir until meat is completely brown.
- Add potatoes and water, lower heat, and simmer about 20 minutes, or until potatoes are tender and liquid has cooked off.
- Add chili, tomatoes, and peas and stir to combine. Cook for about 5 minutes to heat through.
- Remove skillet from heat. Remove cardamom pods and cinnamon stick from skillet. Garnish kheema with coriander leaves and serve steaming hot.
Preparation time: 15 to 20 minutes
Cooking time: 45 minutes
Serves 6 to 8