Spiced Lamb Keema with Spring Peas

Indian · Spring · 45 min · Serves 2 · By Lesapor Test Kitchen

This lamb keema is a savory delight that takes advantage of fresh spring peas to add a burst of sweetness and color. It's a small-batch recipe perfect for an intimate dinner or a satisfying lunch. With a blend of aromatic spices and tender ground lamb, this dish is a testament to the versatility and richness of Indian cuisine.

Ingredients

• 1 tablespoon ghee
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped
• 1 pound ground lamb
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 cup fresh spring peas
• 1/2 cup water
• Flaky sea salt, to taste
• Fresh cilantro, for garnish

Method

1. Heat the ghee in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the garlic, ginger, and green chili. Cook for another 2 minutes.
4. Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 8 minutes.
5. Mix in the coriander powder, turmeric powder, and garam masala. Stir well to coat the lamb in spices.
6. Add the fresh spring peas and water. Stir, cover, and let simmer for 10 minutes until the peas are tender.
7. Season with flaky sea salt to taste. Garnish with fresh cilantro before serving.