Lamb Kheema with Green Peas and Fresh Mint

Mona recommends serving this traditional Indian dish with Jeera (Cumin) Rice and Cucumber Tomato Yogurt Raita.

Recipe courtesy Mona Vasudev
Show: My Grandmother's Ravioli Episode: Meena and Mona -- Three Generations of Friends
TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 30 min
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1/2 cup fresh coriander leaves
  • 1 1/2 inches fresh ginger, peeled
  • 6 cloves garlic, peeled
  • 1 1/2 pounds ground lamb
  • 2 teaspoons salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons canola oil
  • 1 yellow onion, finely chopped
  • 1 tomato, finely chopped
  • 1 teaspoon garam masala
  • 1/2 cup frozen green peas
  • Juice of half a lime
  • Chopped fresh mint, for garnish
  • 2 hard-boiled eggs, sliced, for garnish
    • Cook's Note: Coriander leaves are also referred to as cilantro leaves. Garam masala can be found at specialty Indian grocery stores.
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      To a blender, add the coriander, ginger and garlic. Blend them into a paste.

      In a large bowl, combine the ground lamb and the blended paste. Then add the coriander, cumin, chili powder and turmeric powder. Mix this well, and set aside for 30 minutes.

      In a pan, heat the canola oil over medium heat. Add the onions and tomatoes and fry them until the onions are golden brown and the tomatoes have broken down. Add in the marinated ground lamb mixture and fry until the meat is browned.

      Add in the garam masala and 1/2 cup of water and cook the lamb on medium heat for 15 minutes. Then add in the green peas and lime juice. Cover the pan and cook for another 5 minutes. If too much water evaporates while cooking, add in a little more.

      Garnish with chopped mint and sliced hard-boiled eggs.

      Notes

      A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Carnival Eats

      Get Cooking Channel on your TV.