Lamb Keema with Peas
I love this Lamb Keema with Peas because it is easy to make and tastes great. It’s one of my favorite Indian dishes that I often order at restaurants, so I wanted to recreate a lighter version of it to enjoy at home when the mood strikes. More of my favorite Indian recipes are this Instant Pot Indian Chicken Pulao, Indian Shrimp Curry, and Indian Spiced Cauliflower and Potato.
While the ingredient list for this lamb keema recipe may be long, it’s actually pretty simple to make.
How to Make Lamb Keema
What’s keema made of?
My keema uses lean ground lamb, a mix of Indian spices, and other ingredients for maximum flavor.
Vegetables: Onion, frozen peas, tomato sauce Meat: Lean ground lamb, or use ground chicken or turkey Spices: Coriander, cumin, chili powder, turmeric, garam masala, cinnamon, cayenne pepper, salt, and pepper Extra Flavor: Garlic, ginger, cilantro, chili pepper, bay leaf
How to Serve Lamb Keema
To complete your meal, you can serve lamb keema over white or brown rice or wrapped in naan bread. Leftovers make great stuffed peppers.
Variations and Tips:
Swap the ground lamb for ground chicken, turkey, or beef. Add diced potatoes or spinach to the keema. Omit the cayenne if you want a mild keema. Refrigerate for up to 4 days or freeze for up to 3 months.
More Lamb Recipes You’ll Love:
Grilled Harissa Lamb Chops Frenched Rack of Lamb Za’atar Lamb Chops Grilled Rosemary Lamb Chops Roasted Boneless Leg of Lamb
