If you have ever visited a Parsi or Iranian cafe, you will connect with me on a great lamb kheema. It is the heart and soul of your visit to such a place. Lamb Kheema is nothing but minced meat and in a restaurant/cafe it is often cooked with a lot of oil and when served to you, the oil oozes out of the plate. As much as I like that, I think that can stay as once a year affair when visiting a cafe. But if you would like to enjoy Lamb Kheema at home, maybe try this recipe (which uses less than half the amount of oil but tastes as good as anywhere else).
Lamb Kheema can be made with some green peas or just cubed potatoes too, but I like mine without anything and just the flavor soft lamb meat with some bread is a great combination for me. Typically this is served with some soft bread buns (pav in Hindi) or roomali roti (made with white flour and rolled thin as a paper napkin).
I enjoyed mine with some home made paratha due to my lacking skills in making a roomali roti 😀
I have attached step by step photos for you to follow this recipe. Let me know if you give it a try.