Ingredients with Measurements:
-1 lb ground lamb
-1 onion, diced
-2 cloves garlic, minced
-1 teaspoon cumin
-1 teaspoon coriander
-1 teaspoon garam masala
-1 teaspoon chili powder
-1 teaspoon turmeric
-1 teaspoon salt
-1/2 teaspoon black pepper
-1/2 cup tomato sauce
-1/4 cup plain yogurt
-2 tablespoons fresh cilantro, chopped
-4 naan breads
Special Equipment Needed:
-Large skillet
-Spatula
-Measuring cups and spoons
Step-by-Step Instructions:
1. Heat a large skillet over medium-high heat.
2. Add the ground lamb and cook, stirring occasionally, until browned, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin, coriander, garam masala, chili powder, turmeric, salt, and pepper. Stir to combine.
5. Add the tomato sauce and yogurt and stir to combine.
6. Reduce heat to low and simmer for 10 minutes.
7. Stir in the cilantro and remove from heat.
8. Preheat oven to 375°F.
9. Place the naan breads on a baking sheet and top with the lamb keema.
10. Bake for 10 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information:
Calories: 535
Fat: 24g
Carbohydrates: 41g
Protein: 33g
Substitutions for Ingredients:
-Ground beef or turkey can be used in place of the ground lamb.
-Coconut milk can be used in place of the plain yogurt.
-Fresh ginger can be used in place of the garlic.
Variations:
-Add diced bell peppers or mushrooms to the keema.
-Top the naan with shredded cheese before baking.
-Add diced jalapenos for extra heat.
Tips and Tricks:
-Make sure to cook the ground lamb until it is browned and cooked through.
-Be sure to stir the keema often to prevent it from sticking to the bottom of the skillet.
-The naan can be brushed with melted butter or olive oil before baking for extra flavor.
Storage Instructions:
Leftover keema can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftover keema can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
-Serve the naan with a dollop of plain yogurt, diced tomatoes, and fresh cilantro.
-Garnish with lime wedges and chopped fresh herbs.
Garnishes:
-Lime wedges
-Fresh cilantro
-Diced tomatoes
-Chopped fresh herbs
Pairings:
-Rice
-Mango chutney
-Cucumber raita
Suggested Side Dishes:
-Cucumber salad
-Roasted vegetables
-Spiced chickpeas
Troubleshooting Advice:
-If the keema is too dry, add a splash of water or broth to the skillet.
-If the keema is too spicy, add a tablespoon of honey or a dollop of plain yogurt.
Food Safety Advice:
-Be sure to cook the ground lamb until it is cooked through and no longer pink.
-Leftovers should be stored in the refrigerator and consumed within 3 days.
Food History:
Keema is a traditional Indian dish made with ground meat and spices. It is often served with naan bread or over rice.
Flavor Profiles:
This dish has a savory and spicy flavor with hints of cumin, coriander, garam masala, chili powder, and turmeric.
Serving Suggestions:
-Serve with a side of rice or naan bread.
-Top with a dollop of plain yogurt or mango chutney.
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Region: Indian