Lamb Kheema
January 24th, 2016 by Alice

From Corinne Cooley

  • 2 lbs free-range lamb, chop finely
  • 1 large onion
  • 2-4 tomatoes, chop finely
  • Optional: 2 green chilies, chop finely
  • ½ inch ginger, grated
  • 3 tsp minced garlic
  • Optional: ½ tsp red chili powder
  • ½ tsp turmeric
  • 1 tsp coriander, grind up
  • ½ tsp cumin seeds, grind up
  • ¾ tsp home-made garam masala: grind together white peppercorn, clove, bay, cumin, cinnamon, cardamom, coriander (red pepper & mustard seeds optional)
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 cloves
  • 2 green cardamom pods
  • ⅓ cup canola oil
  • Chopped cilantro


For 5-10 minutes, boil 1 clove of garlic, bay leaves, and lamb in 2 cups of water. Pour off the water.

For 1 minute, activate the spices by frying the cinnamon, cardamom, and cloves in the oil.

Add the onions. When the onions are lightly browned, add the ginger, garlic and green chilies.

For 5 minutes, saute all that with the boiled meat.

For 5 minutes, cook with half the garam masala mix and the rest of the spices (turmeric, red chili powder, cumin, coriander).

Add the tomatoes and salt and cook until a couple minutes after the liquid is gone.

Add 2 cups of water and cook until the meat is tender.

For 5 minutes, fry the whole thing up with the remaining garam masala mix. Serve with the cilantro.

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