Lamb Keema
1 onion chopped fine
4 garlic cloves minced
1 inch ginger peeled and minced
1 pound ground lamb
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon black pepper freshly ground
1 teaspoon coriander
1 teaspoon dried mint leaves
1/4 - 1/2 teaspoon ground cayenne
1 tablespoon brown sugar
1 teaspoon ground fenugreek seeds
1 can diced tomatoes or tomato puree
3/4 cup frozen peas
Sauté onion, garlic and ginger till fragrant. Add lamb and cook till browned breaking it up into small pieces. Drain excess oil from pan. Add sugar, spices, herbs and tomatoes. I got the fenugreek seeds at the Amish store in Blue Ridge and ground them myself here. Cook mixture till melded. Add frozen peas at the end and cook till peas are unfrozen, about three minutes. Serve over long grain rice. Wonderful.
4 garlic cloves minced
1 inch ginger peeled and minced
1 pound ground lamb
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon black pepper freshly ground
1 teaspoon coriander
1 teaspoon dried mint leaves
1/4 - 1/2 teaspoon ground cayenne
1 tablespoon brown sugar
1 teaspoon ground fenugreek seeds
1 can diced tomatoes or tomato puree
3/4 cup frozen peas
Sauté onion, garlic and ginger till fragrant. Add lamb and cook till browned breaking it up into small pieces. Drain excess oil from pan. Add sugar, spices, herbs and tomatoes. I got the fenugreek seeds at the Amish store in Blue Ridge and ground them myself here. Cook mixture till melded. Add frozen peas at the end and cook till peas are unfrozen, about three minutes. Serve over long grain rice. Wonderful.
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