Friday, February 4, 2011

Lamb Kheema

It has now almost been 2 months in Australia and we are getting used to this new lifestyle.One of the popular meats in Australia is the Lamb, in all supermarkets Lamb is available in plenty.Though I am no big fan of lamb hubby dear likes it a lot so finally i decided to make some lamb dish.I decided to try out the lamb kheema. My first time making it. It turned out very nice , i called up my Aai back in India to take the recipe from her, so here is the recipe.


250 gm minced lamb

onion 1.5 nos. chopped finely

Tomato half chopped

Tomato paste 1tbsp

frozen green peas 1/4 cup

Garlic-3and 1/2 inch giner grated

Mint leaves- a bunch chopped

Coriander leaves- chopped for garnishing

Red chilli powder 1tsp

Tumeric powder ¼ tsp

cumin-coriander powder-1/2 tsp

black pepper powder a pinch

Hing -1/4 tsp

MDH Meat masala powder – ¾ tsp

whole masala- bay leaves, cinnamon 1/2 inch, 2-3 cloves, 3-4 black pepper and 1 cardamon

oil or ghee

Preperation -

Marinate the lamb mince with ginger-garlic paste ( 1 tsp) , red chilli powder 1 tsp, tumeric powder a pinch, 1/4tsp cumin-coriander powder, a pinch of black pepper powder, hing ¼ pinch.Keep in fridge for 1-2 hr.Heat 2 big spoon of oil in vessel, if you can use ghee still better I used 1 tsp ghee and 2 tsp oil add bay leaves, cinnamon, 2-3 cloves, 3-4 black pepper and 1 cardamon and ginger garlic paste and roast 1-2 mins.Add chopped onions and let it cook for 10-20mins on medium heat (till onion turns dark brown) add some of the chopped mint leaves ,tomatoes and tomato paste and sauté for 2-3 mins.Add red chilli powder 1/2tsp, tumeric powder a pinch,MDH meat masala 3/4 tsp, cumin -coriander powder 1/4tsp and mix nicely till you get a fragrant smell .Now add mince meat , green peas and cook on low flame for 30-40 mins.You can add some water if you feel the kheema is too dry .Finally garnish with mint and coriander leaves and add 1/4tsp ghee for better flavor.I had made pooris and the combination turned out to be very good.You can always serve it with bread or pau.

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