Kheema
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lamb
fat trimmed off, diced small |
|
| 1 | each |
onions
chopped |
|
| 2 | inch |
cinnamon sticks
|
*
|
| 6 | each |
cloves
|
*
|
| 1 ½ | teaspoons |
garlic
chopped |
|
| 2 | teaspoons |
ginger
chopped |
|
| 1 | pinch |
turmeric
|
*
|
| 2 | each |
tomatoes
chopped |
|
| 2 | tablespoons |
butter
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lamb
fat trimmed off, diced small |
|
| 1 | each |
onions
chopped |
|
| 2 | inch |
cinnamon sticks
|
*
|
| 6 | each |
cloves
|
*
|
| 7.5 | ml |
garlic
chopped |
|
| 1E+1 | ml |
ginger
chopped |
|
| 1 | pinch |
turmeric
|
*
|
| 2 | each |
tomatoes
chopped |
|
| 3E+1 | ml |
butter
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Grind cloves, cinnamon and cardamom to powder.
Heat butter in a heavy pan and fry onion until brown.
Add ginger, garlic, turmeric and spices.
Stir and fry together for 1 minute. Put in meat and mix well.
Cover and turn down heat to low. Cook for about 30 minutes without adding any water.
When done, add tomatoes and salt to taste, cover and cook a little longer.
Serve over rice.
