🍛 Lamb Keema with Peas

Ingredients

• Keema

• 1 tbsp Vegetable oil (soybean)
• 1 Yellow onion, finely chopped
• 3 clove Garlic, minced
• 1 tbsp Fresh ginger, peeled and grated
• 1 lb Ground lamb
• 2 tsp Curry powder
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• ¼ tsp Ground turmeric
• ¼ tsp Cayenne pepper, optional
• 1 tsp Table salt
• 1 can Diced tomatoes
• ½ cup Water
• 1½ cup Frozen peas
• ¼ cup Plain yogurt (whole milk)
• ¼ cup Fresh cilantro, chopped

Nutrition

Steps

You’ll need: large skillet with lid, wooden spoon, instant-read thermometer.

1. Heat the oil in a large skillet over medium heat. Cook the onion 6 to 8 minutes, until golden. Add the garlic and ginger for 1 minute.
2. Add the lamb and raise the heat to medium-high. Cook, breaking it up, until no pink remains and it reaches 160°F, about 7 minutes. Spoon off extra fat.
3. Stir in the curry powder, cumin, coriander, turmeric, cayenne and salt and cook 1 minute.
4. Add the tomatoes and water. Cover and simmer 10 minutes. Stir in the peas and simmer 3 minutes more.
5. Take the pan off the heat and stir in the yogurt. Top with cilantro and serve with rice or naan.

🌡 Safe temperaturesGround lamb 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.