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Lamb kheema/ Ground Lamb Curry Reposted For EFM Event

Wednesday, January 27, 2010

Lamb.......    This is the  word that makes Vishnu-- mouth watering. He loves NV very much n that too Lamb n Shrimp.
 Sunday's  in Andhra are incomplete without non-veg curries. We  people are so adapted of having non veg on Sunday, that if someone says their weekday dish is non-veg, we jus simple ask them... wat's the special

Here in Wisconsin, we get fresh lamb at local butcher shop, by name Sorgs Meats.. Normally, we get leg of lamb of fresh one's and ground lamb frozen one. You have to be really  careful with ground lamb,as they mince it from leftovers.
So i prefer you to wash n cook it. Normally i jus cook in microwave n drain the water from it. Again, i wash it  under running water putting the lamb in colander and then cook it.

                                                   
So here is the recipe..
Source: Own
Preparation time: 15 mins
Cooking time 45mins 
In this curry, adjust spices  according to your taste and water according to desired consistency. Cooking times may vary.
Ground lamb: 1 lb
Onion: 1large
Tomato puree: 1 cup or finely chopped tomatoes: 2
Green peas: 1/2 cup
Capsicum: 1/2 cup finely chopped(optional)
Green chili: 2-3 finely chopped
Ginger Garlic paste: 2tsp
Red chili powder: 1-2tsp
Coriander powder: 1tsp
Garam masala: 1 tsp
Meat masala: 2tsp(optional, but gives very good taste)
Paprika: 1tsp
Turmeric: 1tsp
Salt: to taste
Water: 2 cups
Bay leaves: 2
Cloves:2
Cinnamon:1 inch piece
Cooking:
1) In a microwave safe bowl, take 1 cup of water, 1tsp salt, 1 tsp turmeric n ground lamb. cook it for 5 mins.
 Stand fro 5 mins n cook it again for 7 mins. (This step is entirely optional. I cook in this way, bcoz it takes less time to cook n my lamb is frozen one. instead of keeping it out for hrs, i do this way.) Drain the water n mash it with spatula without any lumps.
2) In a pan, heat oil n add bay leaves, cloves, cinnamon. Fry them for 30 secs and add onions. Fry them until translucent. Now add, turmeric, ginger garlic paste n chillies.
3) Now, add the minced lamb n 1cup of water. cover it n cook for 15 mins on medium heat. Stirring it occasionally.
4)  Add tomato puree or chopped tomatoes and 1/2 cup water to this n cook for 10 mins (covered on med heat)( here i used home made pizza sauce which i already have. jus for a dif  taste n it tasted pretty gud).
5) Add spices, green peas n capsicum except garam masala n 1/2 cup water n cook for another 5 mins or to desired consistency.
6) Add garam masala n cook for 1min. switch off n garnish with cilantro.
7) Serve with rice or chapati, puri.
If u have any of your own versions or any suggestions, please post it in comments n i will post it for you.

Those who live in Southeast WI or Northern IL..
Sorgs would be a gr8 place to get fresh meat--
Sorgs - Quality Meats & Sausages
N4290 Hwy 14
Darien, WI
262.724.5554



This is going to be a part of EFM-Mutton Series of Me and My Kitchen

2 comments:

Ramya Vijaykumar January 28, 2010 at 10:45 AM  

Hi Anita, this is my first visit here, lovely space you have here gal... Lamb kheema is very tempting and wonderful recipes... Shall come back for more, do drop in @ www.memoryarchieved.blogspot.com when time permits...

R D'Souza August 3, 2010 at 4:20 PM  

I tried another version of this dish with chorizo, garbanzo beans and broccoli using the spices you mentioned in moderation (because the chorizo is quite flavorful), including substituting the tomatoes with pizza sauce. It came out quite good. Let's see how this dish sits with my guests for the evening.

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