Kheema

Kheema Recipe - Traditional Lamb and Potato Dish from India

Region / culture: India | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Kheema is a popular Indian dish made with minced meat, typically lamb or goat, and a blend of aromatic spices. This hearty and flavorful dish is perfect for a comforting meal any day of the week.

History

Kheema has been a staple in Indian cuisine for centuries, with variations found in different regions of the country. It is believed to have originated in the Mughal era, where it was a favorite among the royal families. Today, kheema is enjoyed by people all over the world for its rich flavors and satisfying taste.

Ingredients

Lamb Curry

2 packets (800 g) of lean minced lamb
4 medium potatoes, chopped into bite-sized chunks
2 medium onions, finely chopped
1 tin of chopped tomatoes
Half a bowl of frozen peas
Chunks of ginger, chilli, and garlic from your freezer (thawed)
2 heaped teaspoons of ground coriander
2 tsp of salt
3 heaped teaspoons of garam masala
1 and a half teaspoon of haldi (turmeric)
1 tsp of ground cumin

How to prepare

In a large pot, heat a couple of tablespoons of vegetable oil (we recommend cholesterol-free sunflower oil). Fry the chopped onion until golden brown.
Add the pulped garlic, ginger, and chili to the pot and continue frying over medium heat.
After a few minutes of frying, add the minced lamb and fry until browned.
Next, add all the dry spices and stir-fry until the meat is well coated. Then, add the tin of chopped tomatoes and stir everything together.
After a few minutes, add the chopped potatoes and pour in a glass of water. Stir well and bring to a boil. Reduce the heat and let it simmer for about half an hour.
After half an hour of simmering, add the frozen peas.
Simmer on low heat for another half an hour.
Serve hot.

Variations

You can use ground chicken or turkey instead of lamb for a lighter version of kheema.
Add vegetables like carrots, bell peppers, or spinach for extra nutrition and flavor.

Cooking Tips & Tricks

Make sure to brown the minced meat well before adding the spices to enhance the flavor of the dish.

- Adjust the spice levels according to your preference by adding more or less chili powder.

- For a healthier version, you can use lean minced meat and reduce the amount of oil used in the recipe.

Serving Suggestions

Kheema can be served with rice, naan, or roti for a complete meal. Garnish with fresh cilantro and a squeeze of lemon juice for added flavor.

Cooking Techniques

Browning the minced meat well before adding the spices is key to developing the flavors of the dish.

- Simmering the kheema on low heat allows the flavors to meld together and creates a rich and aromatic curry.

Ingredient Substitutions

You can use beef or pork mince instead of lamb for a different flavor profile.

- Substitute fresh garlic and ginger for the frozen variety if preferred.

Make Ahead Tips

Kheema can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve kheema in a decorative serving dish garnished with fresh cilantro and a sprinkle of garam masala for an elegant presentation.

Pairing Recommendations

Kheema pairs well with a side of raita, pickles, and a fresh salad for a complete and balanced meal.

Storage and Reheating Instructions

Store leftover kheema in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Kheema is a good source of iron, vitamin B12, and zinc.

Alergens

Contains: None

Summary

Kheema is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is rich in vitamins and minerals, making it a healthy choice for a satisfying meal.

Summary

Kheema is a delicious and nutritious dish that is perfect for a comforting meal any day of the week. With a blend of aromatic spices and tender minced meat, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl, that I first learned how to make Kheema. It all started with a visit to my Auntie Kamala's house.

Auntie Kamala was known for her delicious cooking, and whenever we visited her, she would always prepare a feast for us. On this particular day, as we sat down to eat, I couldn't help but ask her about the dish she had made. It was a fragrant and flavorful minced meat dish, unlike anything I had ever tasted before.

Auntie Kamala smiled and told me that it was Kheema, a traditional Indian dish made with minced meat and a blend of spices. She explained that it was a family recipe that had been passed down through generations, and she was happy to teach me how to make it.

I watched intently as Auntie Kamala cooked, taking notes on each step and ingredient. She used a mix of ground beef and lamb, sautéed with onions, garlic, ginger, and a variety of spices like cumin, coriander, and garam masala. The aroma that filled the kitchen was intoxicating, and I knew that I had to learn how to make this dish myself.

After the Kheema was done cooking, Auntie Kamala served it with fluffy basmati rice and warm naan bread. I took my first bite, and it was like a symphony of flavors exploded in my mouth. The warmth of the spices, the richness of the meat, and the slight tanginess of the tomatoes all blended together perfectly.

From that moment on, I was determined to master the art of making Kheema. I started practicing in my own kitchen, experimenting with different spice blends and cooking techniques. I would often call Auntie Kamala for advice, and she would patiently guide me through each step.

As the years went by, I perfected my recipe for Kheema, adding my own personal touch to it. I would often make it for family gatherings and potlucks, and it became a favorite among my loved ones. They would always ask me for the recipe, and I would happily share it with them, just as Auntie Kamala had shared it with me.

Over time, I learned that Kheema was a versatile dish that could be enjoyed in many different ways. I would sometimes stuff it into flaky pastries to make savory hand pies, or spoon it over a bed of steamed rice for a comforting meal. No matter how it was served, Kheema always brought a sense of joy and satisfaction to those who ate it.

Now, as I sit in my kitchen, preparing a batch of Kheema for dinner, I can't help but feel grateful for the memories and the traditions that this dish represents. It's more than just a recipe to me – it's a connection to my past, a bond with my loved ones, and a symbol of the love and care that goes into every meal that I make.

As I take a taste of the Kheema, I am transported back to that day in Auntie Kamala's kitchen, watching her cook with passion and love. And I know that as long as I continue to make this dish, her spirit will live on in every bite.