Keema with Rice
Crumbly ground lamb cooked with peas and spices in a rich tomato sauce, a simpler cousin of kebabs that's weeknight-easy.
Ingredients (serves 4)
- 1 lb ground lamb
- 1 onion
- 0.75 cup canned tomatoes
- 1 cup peas
- 3 cloves garlic
- 1 tbsp ginger
- 1 tbsp garam masala
- 1 tsp cumin
- 2 tbsp olive oil
- Salt and pepper
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Save this recipeInstructions
- 1
Heat oil in a large pan over medium-high heat. Sauté diced onion until golden, about 5 minutes.
- 2
Add minced garlic and ginger, cook 1 minute. Add ground lamb and cook, breaking it up, until no longer pink, about 5 minutes.
- 3
Stir in garam masala and cumin, cook 1 minute until fragrant. Add canned tomatoes with juices and 0.25 cup water.
- 4
Simmer uncovered for 8-10 minutes until sauce thickens slightly.
- 5
Add peas and cook 2 more minutes until heated through. Season with salt and pepper.
- 6
Serve over steamed basmati rice with a dollop of yogurt.
