Lamb Kheema is one of those dishes that can be eaten in many ways. As a curry, I love eating with naan and a runny egg on top. The egg mixes in with all the spices and gives the dish a really deliciously creamy sauce to it. So good!
Or, you can cook off some of the excess liquid in the pot and use the kheema in your samosa dough or springroll wrappers for another great dish! Now you have an amazing fried or baked item you can dip into all your sauces and chutnies!
Kheema is a ground meat dish that is seasoned with different herbs and spices in it. Usually it is made with ground lamb that is cooked low and slow with sweet peas in it. The mix of the meat with the peas is a great flavor combination and works so well in many recipes. You can use ground chicken, or beef in your kheema recipe if more preferred.
However you decide to use kheema in your recipes, you will love the flavors and all the spices added into this Indian dish. It is truly something you will come back for many times.
Kheema (Minced Lamb with Peas)
- 1.5 lbs. of ground lamb or beef (ground chicken can be used as a substitute)
- 1 Tbsp. of whole cumin seeds
- ¼ cup of oil
- 2 medium tomatoes (cut into small chunks)
- 1 medium onion (diced into small pieces)
- 1 or 2 chili peppers (diced into small pieces) (any kind preferred for heat level)
- 1.5 Tbsp. of garlic paste
- 1.5 Tbsp. of ginger paste
- 1.5 Tbsp. of Mint chutney OR ¼ cup of freshly chopped mint
- 1.5 Tbsp of Coriander chutney OR ¼ cup of freshly chopped cilantro
- 1.5 tsp. of salt (add more if preferred)
- 2-3 Tbsp. of Seekh Kabob Masala Powder (Shan Brand recommended)
- 1 cup of fresh/frozen peas (thawed and drained of all liquids)
NOTE: For the VEGETARIAN OPTION, use 1 cup of corn, 1 cup of boiled & diced potatoes, 1 cup of peas, 1 cup diced carrots, and 1 cup of cauliflower florets cleaned and cut into small pieces. (Add in place of Lamb and follow recipe as shown.)
- In a large pot, heat oil on medium heat
- Add onions, cumin seed, tomatoes, chili peppers, ginger paste, garlic paste, mint chutney, coriander chutney, Shan Seekh Kabob Masala Powder and allow to cook down for 5-7 minutes.
- Once veggie mixture looks like a thick sauce consistency, add ground meat, and break into small pieces with cooking spoon till no longer pink. Keep mixing around to avoid meat mixture from burning at bottom of pot. (about 10 minutes)
- Once meat mixture is mostly cooked, add peas. Mix everything together, Cover pot and allow to cook for another 10 minutes on low heat.
- Uncover kheema and allow to cook for another 5-7 minutes or until most of the liquid is evaporated.
- Serve hot with Indian Bread of choice and Runny or Jammy Egg (optional)
**NOTE: If you decide to make my “LAMB or VEGGIE SAMOSAKOPITA” you will need the following extra items:
- 1 pack of phyllo dough pastry (16 oz.) – 18 to 24 sheets
- 2 sticks of melted butter and brush for greasing pastry and pan
- 9×13 pan
Instructions are as follows:
- Melt butter and grease the bottom and sides of your pan. Once you’ve greased it, you will add 2 sheets of phyllo dough if they are smaller sizes, OR take the 1 big sheet and fold in half (this fits the 9×13 pan) perfectly. Brush butter on top of each sheet you put down (So butter + 1 folded or 2 small sheets of phyllo + butter + phyllo + etc.) You will have 6-12 layers at bottom then put half of the kheema mixture in an even, thin layer on top of the first phyllo layers. After this, add another 6-12 phyllo layers on top (brushing in between the pastry layers) till you get the 2nd layer of pastry. Top with the 2nd half of the kheema mixture and spread out till even and thin across the phylly. Add the last 6-12 phyllo layers on top of the meat, ending with buttering the very top layer.
- With a sharp knife, you will cut the phyllo dough lenghtwise right down the middle. Then you cut 1 above and 1 below, making 3 cuts lenghtwise (from 1 handle to the other). Now, cut 4 straight lines width-wise, so you end up with 20 slices in your baking pan. (You can cut 5 lines if you want smaller slices.)
- Bake at 350F for 45 minutes. The top will be a golden-brown color and crispy.
Let me know your thoughts on this recipe by leaving a comment below or share your Lamb Kheema pics on IG @cmspiceculture.