🌶️ Indian-Style Ground Lamb with Tomatoes & Peas (Keema)

Ingredients

• 1 lb ground lamb

• 1 medium onion, finely diced

• 3–4 cloves garlic, minced

• 1 inch ginger, grated

• 2 medium tomatoes, diced (or 1 cup canned crushed tomatoes)

• 1 cup frozen peas

• 2 tbsp oil or ghee

• 1–2 green chilies, chopped (optional)

• Fresh cilantro for topping

• Spices:

  • 1 tsp cumin seeds (or ½ tsp ground cumin)

  • 1 ½ tsp garam masala

  • 1 tsp turmeric

  • 1 tsp Kashmiri chili powder or paprika

  • 1 tsp ground coriander

  • ½–1 tsp salt (to taste)

  • Optional: ½–1 tsp curry powder if you want extra warmth

Instructions

1. Sizzle your spices
   Heat oil or ghee in a large pan. Add cumin seeds and let them bloom for 20–30 seconds until fragrant.

2. Sauté aromatics
   Add the onion and cook 5–7 minutes until soft and golden. Add garlic, ginger, and green chili; cook 1–2 minutes.

3. Add lamb
   Add ground lamb and break it apart. Cook until browned, 6–8 minutes. Drain a bit of fat if needed.

4. Add spices
   Sprinkle in turmeric, chili powder, ground coriander, garam masala, and salt. Mix well and let the spices toast for 30–60 seconds.

5. Add tomatoes
   Stir in diced tomatoes. Cook 5–7 minutes until they break down. If the pan looks dry, add a splash of water or broth.

6. Add peas
   Add peas and simmer 3–5 minutes until warmed through.

Serve with samosas as app, naan, rice, side of spinach or green beans.