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LAMB CURRY (KHEEMA)

This Indian style lamb curry (kheema) has frozen peas added in and is bursting with flavor and textures.  The peas add a nice soft crunch and pop to the dish.  This dish was inspired by my Cumin Beef Tacos, which I loved to eat with some frozen peas added in.
I make my version using half lamb and half 96% lean ground beef.  I love to mix lamb with beef for a couple of reasons.  1) The 96% lean ground beef really brings down the fat per serving when mixed with the higher fat lamb.  We are “diluting” the fat content down in a sense.  2) Lamb can be an acquired taste.  If you are not used to eating it, it can come off as gamey and/or rich.  Cutting in the beef helps you adapt to the new flavors.  Lucky for me, I grew up on lamb and love it!  But, not everyone has been exposed to it so this is a good trick.  It is also helpful for introducing to picky children…
It is really beneficial to rotate your protein sources.  Different sources of animal protein provide different nutrients and amino acids.  Your body loves getting a variety!  Plus, it also really helps from food boredom.  Nobody wants to eat chicken 4 times a day month after month after month…There are a few other reasons why you may want to rotate what’s on your menu, you can read about here.
I like to eat my Lamb Curry on its own as written.  But this would also be great served with rice, air-fryer potatoes, or wrapped in corn tortilla shells.  Honestly, anything can get wrapped in a corn tortilla…
Lamb curry kheema in a white bowl with cilantro garnish

Lamb Curry (Kheema)

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner, lunch, Main Course
Cuisine Indian

Ingredients
  

  • 2 tsp coconut oil
  • 12 oz white onion finely diced 1 medium onion
  • 4 cloves garlic grated on micro plane
  • 1-2 ” fresh ginger root grated on micro plane
  • 1 pound ground lamb
  • 1 pound 96% lean ground beef
  • 2 tbls garam masala
  • 2 tsp dried coriander
  • 2 tsp salt
  • 1 tsp fresh cracked black pepper
  • 1 tsp dried paprika
  • ½ tsp dried cumin
  • ½ tsp dried cayenne
  • 200 gram chopped tomatoes about 2 large or 20 grape
  • 1 ½ tbls apple cider vinegar
  • 80 ml lite coconut milk use whole can for saucier version
  • 12 oz package of frozen peas
  • 1 cup cilantro chopped for garnish

Instructions
 

  • Heat a large 12” skillet over medium/high heat. Add in the coconut oil and the onions to sauté the onions for about 5 minutes until soft and translucent. Add in the garlic and the ginger stirring quickly to prevent burning.
  • Next, add in the lamb and the beef and break up well to combine with each other and the onions, garlic, and ginger. Continue to stir occasionally until browned.
  • Add the garam masala, coriander, salt, pepper, paprika, cumin, cayenne, tomatoes, vinegar, coconut milk, and frozen peas. Cook for another 3-5 minutes until peas are warmed through.
  • Garnish with cilantro while serving.

Video

Keyword Lamb Curry, One-Skillet