Lamb Kheema

If you include the optional yogurt, this dish is no longer Whole30 compliant.


2 tablespoons
vegetable oil (or ghee)
1 teaspoon
black mustard seeds
bay leaf (optional)
large red onion (chopped)
jalapeno pepper (chopped)
2 cloves
garlic (crushed)
1 tablespoon
grated ginger
large tomato (chopped)
1 teaspoon
kasturi methi (dried fenugreek leaves, optional)
1 teaspoon
2 tablespoons
garam masala
1 pound
ground lamb (beef or chicken)
1 cup
frozen peas (cooked separately)
medium red potatoes (peeled and cubed, cooked separately)
3 tablespoons
chopped cilantro
sea salt (to taste)
1 teaspoon
whole black peppercorns (optional)
1⁄4 cup
yogurt (optional)


Add oil to a pan and pop mustard seeds (add bay leaf if using). Add onions and cook untill soft (add peppercorns if using). Add garlic, jalapeno pepper, and ginger and cook for 2 mins. Add tomatoes and cook until soft (add kasturi methi if using). Add garam masala, turmeric and salt. Add lamb and cook until meat is fully browned.

Add pre-cooked peas and potatoes — stir in and heat for 2 mins. Add cilantro. Switch off heat and add optional yogurt, if you prefer a creamier taste. Stir well and then cover it up until you're ready to eat. Serve with basmati rice, brown rice, naan, or warm paav (Indian bread rolls).  (Recipe♦525)