Keema is a popular South Asian dish made of ground meat, tomatoes, aromatics and spices. We made ours with ground lamb and peas and served it on brioche slider buns, topped with some white onion, jalapeño, cilantro and a generous squeeze of lime. Keema is also delicious served with naan or rice, or could be stuffed into puff pastry for an easy take on samosas!
Makes 6 servings
Ingredients:
1 tbsp. olive oil
¾ cup diced white onion (about ¼ large onion)
Pinch of salt
2 tsp. Down the Road Spice Co. Tandoori Masala
1 tbsp. tomato paste (we prefer Italian double-concentrated)
1 lb. ground lamb
1 cup frozen peas
Thinly sliced onion, chopped cilantro, and sliced jalapeno, lightly salted, for garnish (optional)
Squeeze of lime (optional)
6 slider buns (we like brioche!)
Preparation:
- Heat olive oil in a large, deep pan on medium.
- Once the oil is hot, add the onions and saute for 4-5 minutes, or until the onions start to turn translucent.
- Reduce heat to medium low, add a pinch of salt and saute for another 1-2 minutes until the onions start to lightly brown.
- Add Tandoori Masala and tomato paste. Saute for another 1-2 minutes until well combined and the mixture turns brick red.
- Add lamb and cook for 8-10 minutes, stirring continuously while breaking the meat apart with a wooden spoon. It's imporant to cook the lamb slowly so that the fat renders out while cooking, creating a soft, silky keema.
- Once the lamb is cook, stir in the peas, cover and cook for another 5 minutes until the peas are tender and cooked through.
- Serve on toasted buns and garnish as desired!