Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, diced
- 1 pound ground lamb
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup plain yogurt
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 4 naan breads
Mint Chutney:
- 1/2 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup plain yogurt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
Special Equipment Needed:
- Large skillet
- Blender
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the ground lamb and cook, stirring occasionally, until browned, about 5 minutes.
3. Add the cumin, coriander, garam masala, turmeric, ginger, salt, and pepper and cook, stirring occasionally, until fragrant, about 1 minute.
4. Add the yogurt, tomato paste, garlic, cilantro, and mint and cook, stirring occasionally, until the mixture is thick and the liquid has evaporated, about 10 minutes.
5. Meanwhile, make the mint chutney: Place the mint, cilantro, yogurt, cumin, coriander, ginger, salt, pepper, and lemon juice in a blender and blend until smooth.
6. Preheat the oven to 400°F. Place the naan breads on a baking sheet and bake until lightly toasted, about 5 minutes.
7. To serve, spread the lamb keema on the naan breads and top with the mint chutney.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information:
Calories: 488
Fat: 27 g
Carbohydrates: 37 g
Protein: 24 g
Substitutions for Ingredients:
- Ground beef can be used in place of the ground lamb.
- Greek yogurt can be used in place of the plain yogurt.
- Fresh parsley can be used in place of the cilantro.
Variations:
- Curry powder can be added to the lamb keema for additional flavor.
- Different herbs, such as oregano or thyme, can be used in place of the mint.
- Different types of bread, such as pita or flatbread, can be used in place of the naan.
Tips and Tricks:
- The lamb keema can be made ahead of time and reheated before serving.
- The mint chutney can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage Instructions:
The lamb keema can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The lamb keema can be reheated in a skillet over medium heat until warmed through.
Presentation Ideas:
The lamb keema naan can be served with a side of fresh vegetables or a salad.
Garnishes:
The lamb keema naan can be garnished with fresh herbs, such as cilantro or mint.
Pairings:
The lamb keema naan can be paired with a glass of white wine or a cold beer.
Suggested Side Dishes:
- Roasted vegetables
- Rice
- Salad
Troubleshooting Advice:
If the lamb keema is too dry, add a few tablespoons of water to the skillet and stir to combine.
Food Safety Advice:
It is important to cook the ground lamb until it is no longer pink in the center to ensure that it is cooked through.
Food History:
Lamb keema is a popular dish in Indian cuisine and is often served with naan bread.
Flavor Profiles:
The lamb keema is savory and slightly spicy, while the mint chutney is bright and herbaceous.
Serving Suggestions:
The lamb keema naan can be served as an appetizer or as a main course.
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Region: Indian