The Lamb Keema with Peas recipe brings the flavors of traditional Indian cuisine into your kitchen. The earthy spices complement the lamb perfectly, and the green peas add a sweet, fresh element. Whether you are looking to impress guests or simply want to try a new spin on a weeknight dinner, this recipe is a perfect choice.
Some of the ingredients like garam masala, turmeric and cayenne pepper might not be readily available in your pantry. These spices are mainly found in Indian cuisine and can be found in any Indian grocery store or the international aisle in supermarkets. Ground lamb is the star ingredient here and it is crucial to get good quality ground lamb.
Ingredients for Lamb Keema with Peas
Onion: The base of any good curry, it gives a sweet and caramelized flavor.
Garlic: Adds a punch of flavor.
Ginger: Brings a spicy, aromatic note.
Butter: Used for cooking and adds a creamy flavor.
Ground lamb: The main protein. It is flavorful and works well with spices.
Spices (coriander, cumin, chili powder, turmeric, garam masala, cinnamon): These bring warmth and depth to the dish.
Peas: Adds a sweet, fresh note and color.
Chili pepper: Brings a bit of heat.
Cilantro: Adds a fresh and herby flavor.
Cayenne pepper: Adds extra heat, adjust according to taste.
Tomato sauce: Gives a tangy flavor and rich texture.
Bay leaf: Adds a subtle, herbal note.
Salt and pepper: Basic seasoning to bring out other flavors.
One reader, Clayborne Flick says:
This lamb keema with peas recipe is a game-changer! The flavors are rich and aromatic, and the combination of spices is just perfect. The peas add a delightful pop of freshness. It's a must-try for anyone who loves Indian cuisine. I'll definitely be making this again!
Cooking Techniques for Lamb Keema With Peas Recipe
How to sauté onions: Sauté the onions in a large sauté pan with ghee or butter over medium heat for about 8 minutes until they are soft and translucent.
How to brown ground meat: Add the ground meat to the pan and cook until it is browned, breaking it up with a spoon as it cooks.
How to season the meat: Season the meat with salt, pepper, cumin, coriander, cayenne, chili powder, turmeric, garam masala, and cinnamon. Stir well to ensure the meat is evenly seasoned.
How to simmer the keema: After adding the chili pepper, cilantro, bay leaf, tomato sauce, and water, reduce the heat to low, cover the pan, and simmer the keema for about 15 minutes.
How to add peas: After simmering the keema, add the frozen peas and simmer covered for an additional 5 to 10 minutes until the peas are heated through.
How to serve: Serve the lamb keema with peas with white or brown rice for a delicious meal.
How To Make Lamb Keema with Peas
Switch dinner up by making a rich lamb keema with peas dish. Ground lamb is seasoned with spices then simmered in tomato sauce along with tender peas.
Serves:
Ingredients
- 1largeonion,minced
- 3cloves garlic,minced
- 1tspginger,chopped
- 2tspbutter,or ghee
- 1lbground lamb,lean, from loin or shoulder
- 1tspcoriander
- 1tspcumin
- 1tspchili powder
- 1tspturmeric
- 1tspgaram masala
- 1tspcinnamon
- 1cuppeas,frozen
- 1chili pepper,minced, or more to taste
- 2tbspfresh cilantro,chopped
- ½tspcayenne pepper
- ¼cuptomato sauce
- 1bay leaf
- salt and fresh pepper
Instructions
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In a large saute pan, heat ghee or butter, and onions on medium heat.
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Cook for about 8 minutes.
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Add garlic and ginger then cook for another 2 minutes.
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Add ground meat to pan and brown.
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Season with salt, pepper, cumin, coriander, cayenne, chili powder, turmeric, garam masala, and cinnamon.
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Stir well.
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Add chopped chili pepper, cilantro, bay leaf, tomato sauce, and ½ cup of water.
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Reduce heat to low and cover. Simmer for about 15 minutes.
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Add frozen peas and simmer covered another 5 to 10 minutes.
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Serve with white or brown rice. Enjoy!
Nutrition
- Calories: 406.42kcal
- Fat: 29.20g
- Saturated Fat: 12.90g
- Trans Fat: 0.08g
- Monounsaturated Fat: 11.59g
- Polyunsaturated Fat: 2.42g
- Carbohydrates: 14.25g
- Fiber: 4.32g
- Sugar: 4.95g
- Protein: 22.21g
- Cholesterol: 87.86mg
- Sodium: 520.66mg
- Calcium: 70.59mg
- Potassium: 556.83mg
- Iron: 3.87mg
- Vitamin A: 56.30µg
- Vitamin C: 35.97mg
Pro Tip for Perfecting Lamb Keema With Peas
When browning the ground lamb, make sure to break it up into small pieces. This will ensure that the meat cooks evenly and absorbs the flavors of the spices more effectively. Also, don't rush this step. Allowing the meat to brown properly will add a depth of flavor to the dish. If you're using frozen peas, remember to add them towards the end of the cooking process to prevent them from becoming too mushy. Lastly, adjust the amount of chili powder and cayenne pepper according to your heat preference.
Time-Saving Tips for Making Lamb Keema With Peas
Prep ahead: Chop and measure all the ingredients in advance to streamline the cooking process.
One-pot wonder: Opt for a single pot or pan to minimize cleanup and simplify the cooking process.
Batch cooking: Make a larger portion and freeze the extra for a quick and convenient meal in the future.
Multitask: While the keema is simmering, use that time to prepare the rice or any side dishes to save time.
Organized workspace: Keep your kitchen organized and clean as you cook to avoid wasting time searching for utensils and ingredients.
Substitute Ingredients For Lamb Keema with Peas Recipe
lamb - Substitute with ground beef: Ground beef can be used as a substitute for lamb in this recipe. It has a similar texture and can provide a rich flavor to the dish.
butter - Substitute with ghee: Ghee is a clarified butter commonly used in Indian cooking and can provide a similar richness and flavor to the dish.
peas - Substitute with chopped green beans: Chopped green beans can be used as a substitute for peas, providing a similar texture and adding a pop of color to the dish.
chili pepper - Substitute with jalapeño: Jalapeño can be used as a substitute for chili pepper, adding a mild heat and flavor to the dish.
fresh cilantro - Substitute with fresh parsley: Fresh parsley can be used as a substitute for cilantro, providing a similar fresh and herbaceous flavor to the dish.
cayenne pepper - Substitute with paprika: Paprika can be used as a substitute for cayenne pepper, adding a mild heat and a rich color to the dish.
tomato sauce - Substitute with diced tomatoes: Diced tomatoes can be used as a substitute for tomato sauce, providing a chunkier texture and a fresh tomato flavor to the dish.
Plating Ideas for Lamb Keema With Peas
Elevate the plating: When presenting the lamb keema with peas, focus on creating an elegant and visually appealing presentation. Use clean, white plates to allow the vibrant colors of the dish to stand out. Arrange the keema in a neat mound, and delicately place a sprig of fresh cilantro on top for a pop of green.
Incorporate texture: Introduce a textural element to the dish by garnishing with a sprinkle of toasted almond slivers. This will add a delightful crunch and elevate the overall dining experience.
Balance the flavors: Ensure that the dish is well-balanced by adding a drizzle of mint yogurt sauce around the keema. This not only adds a touch of creaminess but also complements the spices in the keema, creating a harmonious blend of flavors.
Highlight the peas: Showcase the vibrant green peas by strategically placing them around the keema, creating a visually appealing contrast. The peas should be evenly distributed to enhance the overall aesthetic of the dish.
Attention to detail: Pay attention to the cleanliness of the plate and wipe away any smudges or spills. A pristine presentation reflects professionalism and attention to detail, which are essential in a Michelin-starred setting.
Essential Kitchen Tools for Making Keema
- Cutting board: A flat, sturdy surface used for cutting and preparing ingredients.
- Chef's knife: A versatile, multipurpose knife used for chopping, slicing, and dicing various ingredients.
- Saute pan: A wide, flat-bottomed pan with straight sides, used for sautéing, searing, and frying ingredients.
- Wooden spoon: A kitchen utensil with a long handle and a rounded spoon head, commonly used for stirring and mixing while cooking.
- Spice grinder: A tool used to grind whole spices into a fine powder for use in cooking.
- Measuring cups and spoons: Essential tools for accurately measuring ingredients in cooking and baking.
- Skillet: A frying pan with a flat bottom and sloping sides, used for frying, searing, and browning foods.
- Garlic press: A kitchen tool used to crush and mince garlic cloves quickly and efficiently.
- Grater: A kitchen utensil with sharp-edged holes used to shred or grate ingredients like cheese, vegetables, or citrus zest.
- Mixing bowl: A deep bowl used for mixing and combining ingredients during food preparation.
- Tongs: A versatile kitchen tool with two arms and a pivot, used for gripping and lifting hot or delicate foods.
- Saucepan: A deep cooking pan with a long handle and a lid, used for making sauces, boiling liquids, and cooking grains.
- Colander: A bowl-shaped kitchen utensil with perforations or holes used for draining liquids from foods such as pasta or vegetables.
- Food processor: A versatile kitchen appliance used for chopping, blending, pureeing, and mixing ingredients.
- Skewers: Long, narrow metal or wooden rods used for holding and grilling small pieces of food.
- Pastry brush: A kitchen tool with bristles used for applying sauces, glazes, or butter to food items.
- Peeler: A kitchen tool used to remove the outer skin or peel from fruits and vegetables.
- Rolling pin: A cylindrical kitchen tool used to flatten and shape dough for baking.
- Oven: A kitchen appliance used for baking, roasting, and heating food items.
- Grill: A cooking appliance used for grilling and barbecuing foods over an open flame or heat source.
Storage and Freezing Instructions for Lamb Keema
- Allow the lamb keema to cool completely before storing or freezing.
- Transfer the cooled keema to an airtight container or a freezer-safe bag.
- If using a container, press a piece of plastic wrap directly onto the surface of the keema to prevent freezer burn.
- Label the container or bag with the date and contents.
- Store the lamb keema in the refrigerator for up to 3-4 days.
- To freeze, place the container or bag in the freezer for up to 2-3 months.
- When ready to eat, thaw the frozen keema in the refrigerator overnight.
- Reheat the thawed keema in a saucepan over medium heat, stirring occasionally, until heated through.
- If the keema seems dry, add a splash of water or chicken broth to help loosen it up.
- Taste and adjust the seasonings as needed before serving the reheated keema with fresh cilantro and a squeeze of lemon juice for a bright, fresh flavor.
How To Reheat Leftover Lamb Keema With Peas
Reheat the lamb keema in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method ensures that the flavors meld together and the dish retains its moisture.
For a quicker reheating option, use the microwave. Place the lamb keema in a microwave-safe dish, cover it with a damp paper towel, and heat it in 30-second intervals, stirring between each interval, until it's heated through. The damp paper towel helps prevent the dish from drying out.
If you want to add a crispy texture to your leftover lamb keema, consider reheating it in a skillet. Heat a small amount of ghee or butter in a skillet over medium heat, add the keema, and stir occasionally until it's heated through and slightly crispy on the edges.
To reheat the lamb keema while retaining its flavor and moisture, use the oven. Preheat the oven to 350°F (175°C), place the keema in an oven-safe dish, cover it with foil, and heat it for 15-20 minutes, or until it's heated through. Remove the foil for the last 5 minutes of reheating to allow any excess moisture to evaporate.
If you have leftover rice to serve with your lamb keema, try reheating them together. Place the keema and rice in a saucepan, add a splash of water or broth, and heat over medium-low heat, stirring occasionally, until both the keema and rice are heated through. This method allows the flavors to mingle and creates a more cohesive dish.
Interesting Trivia About Lamb Keema With Peas
The lamb keema with peas recipe is a popular dish in Indian cuisine. Keema refers to minced meat, and it is often made with lamb or mutton. The addition of peas not only enhances the flavor but also provides a nutritional boost to the dish. This recipe is a great source of protein and essential nutrients, making it a wholesome and satisfying meal. Lamb keema with peas is a versatile dish that can be enjoyed with various accompaniments such as rice, naan, or roti. It's a delicious and comforting meal that is enjoyed by many.
Is Making Lamb Keema at Home Cost-Effective?
This lamb keema with peas recipe is quite cost-effective for a household. Ground lamb is a relatively affordable protein option, and the addition of peas and spices makes for a flavorful and satisfying dish. The approximate cost for a household of 4 people would be around $15-$20. The dish offers a good balance of protein and vegetables, making it a budget-friendly and nutritious option. Overall, I would rate this recipe an 8 for its affordability and delicious flavors.
Is Lamb Keema With Peas Healthy or Unhealthy?
The lamb keema with peas recipe is a relatively healthy dish, offering a balance of protein, vegetables, and spices. The use of lean ground lamb provides a good source of protein, while the peas add fiber and nutrients. The array of spices, including ginger, turmeric, and garam masala, not only enhance the flavor but also offer potential health benefits due to their anti-inflammatory and antioxidant properties.
However, there are a few aspects of the recipe that could be modified to make it even healthier:
- Reduce the amount of butter or ghee used in the recipe, or replace it with a healthier cooking oil like olive oil or avocado oil
- Increase the proportion of peas or add other vegetables like carrots, bell peppers, or spinach to boost the fiber and nutrient content
- Opt for low-sodium tomato sauce and be mindful of the amount of salt added to the dish to keep sodium levels in check
- Serve the keema with brown rice or quinoa instead of white rice for added fiber and nutrients
By incorporating more vegetables and reducing the saturated fat content, this dish can be transformed into a nutritious and satisfying meal that showcases the delicious flavors of Indian cuisine.
Editor's Opinion on This Delicious Lamb Keema Recipe
This lamb keema with peas recipe is a delightful combination of aromatic spices and tender ground lamb. The blend of cumin, coriander, and garam masala creates a rich and complex flavor profile, while the addition of peas brings a pop of freshness to the dish. The use of ginger and garlic adds depth, and the touch of heat from the chili pepper and cayenne elevates the overall experience. This dish is a perfect balance of savory and spicy, making it a comforting and satisfying meal. It's a wonderful choice for anyone looking to explore the vibrant flavors of Indian cuisine.
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Why trust this Lamb Keema with Peas Recipe:
I have crafted this lamb keema with peas recipe with authentic Indian spices and traditional cooking techniques, ensuring an aromatic and flavorful dish. The combination of ground lamb and peas creates a rich and satisfying texture, while the blend of cumin, coriander, and garam masala infuses the dish with layers of complex flavors. With a focus on quality ingredients and precise seasoning, this recipe promises to deliver an authentic and delicious Indian cuisine experience.
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