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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.

 

 

Print Recipe
Lamb Kheema Yum
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Instructions
  1. In a heavy sauce pan, add oil followed by the hot spices. Cook them for few seconds on medium to low heat.
  2. Add the onions and cook till they turn golden brown. Add the ginger garlic paste and cook for another 2-3 mins.
  3. Add the chopped tomatoes or tomato puree and cook for 3-4 mins. Add everything mentioned under spices except the Garam Masala. (Always add garam masala only at the end else it gets burnt very easily) and cook for another minute.
  4. Now add the minced meat and give everything a good mix. Using the spatula break the meat just as you would scramble eggs (but with a little extra efforts). Cook on a medium flame for 15 minutes. Add yoghurt, salt and lime juice and let it cook for another 5 mins.
  5. Finish it with garam masala and chopped coriander leaves on top. Your kheema is ready.
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