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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Lamb Keema with Potatoes and Peas

This simple one-pot recipe is easy and quick enough for a weeknight dinner. Feel free to substitute ground beef for the lamb, and in season, try fresh peas for frozen, cooking them a little less time.

Sunset FEBRUARY 2011

  • Yield: Serves 4
  • Cook time:30 Minutes


  • 2 tablespoons olive or vegetable oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 small serrano chile, minced
  • About 1 tsp. salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon pepper
  • 1 tablespoon tomato paste
  • 1 1/2 pounds ground lamb
  • 2 medium Yukon Gold potatoes, cubed
  • 3/4 cup plain yogurt
  • 3/4 cup whole milk
  • 3/4 cup frozen peas
  • Hot cooked rice
  • 1/2 cup chopped cilantro


1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3 minutes. Add garlic, chile, 1 tsp. salt, and the spices; cook 2 minutes longer. Stir in tomato paste.

2. Add lamb and cook, breaking up large chunks of meat, until no longer pink, about 3 minutes. Add potatoes, yogurt, and milk to pan and bring to a boil. Reduce heat until mixture is simmering vigorously, cover, and cook 10 minutes.

3. Stir in peas and cook 5 minutes longer, until peas are cooked through and mixture has thickened. Serve over rice with cilantro sprinkled on each serving. Add more salt to taste if you like.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 702
  • Calories from fat: 64%
  • Protein: 35g
  • Fat: 50g
  • Saturated fat: 20g
  • Carbohydrate: 26g
  • Fiber: 3.1g
  • Sodium: 762mg
  • Cholesterol: 135mg

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Lamb Keema with Potatoes and Peas recipe