Kheema

Kheema is Indian dry-cooked lamb at its most aromatic. Diced lamb simmers covered in its own juices with freshly ground whole spices, browned onions, ginger, garlic, and turmeric for about 30 minutes with no added water. The meat releases enough moisture to cook itself, and the result is intensely flavored, tender lamb with a concentrated spice coating.

Grinding the cloves, cinnamon, and cardamom fresh right before cooking makes all the difference. Pre-ground spices from a jar have lost most of their volatile oils. Freshly ground whole spices hit you with fragrance the moment they hit the hot pan.

Frying the onion until properly brown, not just translucent, is the foundation. That deep browning adds sweetness and color that carries the entire dish.

Pro Tips

• Trim the lamb fat well before dicing. Too much fat renders during the covered cook and makes the dish greasy.
• Keep the heat low after adding the meat. High heat toughens the lamb before it has a chance to release its juices.
• Don’t lift the lid during the 30-minute cook. The steam trapped inside is what keeps the meat moist without added water.
• Add the tomatoes near the end so they stay fresh and slightly chunky instead of dissolving into the sauce.

Variations

• Use ground lamb (minced meat) instead of diced for a more traditional keema texture.
• Add frozen peas in the last 5 minutes for keema matar, the classic version.
• Stir in a splash of yogurt before the covered cook for a slightly tangier, creamier result.