Tonight's Dinner: Lamb and potato keema recipe
When people hear Indian food, they think curries and spiciness. But Indian food doesn't have to be especially spicy. Make your own and you can add as much or as little heat as you'd like.
Indian food has long been one of my favorite delicacies. Since it's usually especially spicy though, I tend to stay away from it. But recently I discovered I could still have the delicious food and enjoy it without a glass of ice water nearby. All I had to do was get one specific spice and I could make the dishes myself. What is this spice you ask? It's called garam masala and not only is it just one ingredient in most Indian entreés, it can also be found in most spice stores. Who knew all you needed was that one spice to create delicious meals like Chicken tikka masala, vindaloo or this savory lamb keema.
Lamb and potato keema
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- Salt and pepper to taste
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 teaspoons garam masala
- 1/4 cup tomato paste
- 1 pound ground lamb
- 6 baby potatoes, peeled and chopped
- 1/2 cup plain yogurt
- 3/4 cup whole milk
- 1 cup frozen peas
- 2 cups basmati rice, cooked
- Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until tender, about three or four minutes. Add the spices and tomato paste and cook for one more minute.
- Add the lamb and cook, breaking up the large chunks with a wooden spoon, until no longer pink, about five minutes. Add the potatoes, yogurt and milk and bring to a boil. Reduce the heat, cover and cook for 10-15 minutes or until potatoes are tender.
- Stir in the peas and cook, uncovered, for another five minutes. Add more salt if needed and serve over rice.