Ground meat is one of the more affordable ways to buy pasture-raised meat. It costs less than $8 per pound and can be made into various dishes that can be eaten over the week. One of my favourite way to eat ground lamb is in this special lamb keema recipe, which can be made with ground chicken, beef, lamb, or pork.
It keeps well and even gets better overnight. Make sure to prepare all of your ingredients before cooking this lamb keema recipe. Chop your onions, garlic, and ginger, and put all of the spices in a small bowl. Preparing curries seems like a lot of ingredients, but it becomes a breeze when you learn to organize yourself before cooking.
Special Lamb Keema Recipe
- 2 medium yellow onion - chopped
- 2 cloves garlic - chopped
- 1 inch ginger - chopped
- 2 tablespoons cilantro (coriander)
- 1 tablespoon cumin
- 1 tablespoon chili powder (chilli powder in British English)
- 1 teaspoon garam masala
- 1 ½ pound ground lamb (minced lamb)
- 2 medium tomato - chopped
- 1 pinch salt
- 1 pinch ground black pepper
- 2 tablespoons olive oil
- 2 cups spinach
- ½ medium lime juice - juice
- 3 tablespoons cilantro (coriander) - chopped (optional)
- In a large saute pan, saute the onions on medium-low heat in 2 tablespoons of olive oil. This is your flavour base, so cook the onions until translucent and very soft, about 10 minutes.
- Stir in the onions and ginger and cook for another minute. You may need to add more olive oil.
- Throw in the spice mixture, and cook for another minute. You will need to add more olive oil to form a paste.
- Add your ground meat, and turn the heat to medium-high. Don’t crowd the pan with too much meat. You want to incorporate the spice mixture into the meat. Season with salt and pepper and cook until no longer pink.
- When the lamb is no longer pink, add your tomatoes. Reduce the heat to medium-low and leave to cook for 15 to 20 minutes. Stir in the spinach and cook until just wilted. Adjust the seasoning and finish the dish with a splash of lime. You can also sprinkle on some cilantro for an extra layer of flavour.