I usually plan my meals, not precisely, but generally write down six or seven entrees and build from there. But, I had some ground lamb in the freezer and didn’t quite know what to do with it. My first thought was shepherd’s pie. But that requires first making mashed potatoes and then making the meat mixture. Too much work. Then I dug into my bookmarks and found a recipe for keema (or kima). She says it’s her most requested recipe! Keema is, roughly speaking, Pakistani shepherd’s pie (or maybe cottage pie, since the original is made with beef). It’s got ground meat, potatoes, and some veggies. And, best of all it only requires one pot! That’s my kind of cooking.
I’ve seen this spelled keema, and kima or called keema aloo (for the potatoes). However you spell it, you get a savory, not too spicy all-in-one pot meal. A meal which is ready in about half an hour too.
I used ground lamb, but ground beef is fine if that’s what you have. You could probably even make it with ground turkey if you wanted to. Chicken would probably be a bit bland.
Don’t be put off by the ingredients list. It’s mostly just adding small amounts of spices into the pan. You don’t even really have to measure. Just shake the jars a couple of times (if you have the kind with the small holes in the lids) or grab a pinch.
This is generally made with peas, but I didn’t have any so I tossed in some frozen broccoli instead. You could use the peas or whatever other veggies you have such as: cauliflower, cabbage, or peppers. I used Yukon gold potatoes, but regular russet potatoes will work too. You could even substitute sweet potatoes if you like.
As written, this recipe is relatively mild. If you want more heat, increase the curry, and/or add some fresh hot peppers or red pepper flakes.
If you want to go all out with the starch, you can serve this with rice or naan. I just made a side salad (trying to get my veggies in!).
Lamb Keema with Potatoes and Broccoli
A savory Pakistani take on shepherd's pie. Lamb keema requires only one pot and it's ready in a little over half an hour.
Ingredients
- 1T cooking oil or butter
- 1/4 C chopped onion
- 1 small clove garlic, minced
- 1/4 lb. ground lamb or beef
- 1/4 tsp curry powder
- pinch salt
- pinch pepper
- pinch cumin
- pinch cinnamon
- pinch ginger (ground)
- pinch turmeric
- 1 small to medium potato, peeled and cut into cubes
- 1/3 C diced tomatoes
- 1/3 C frozen broccoli or peas
Instructions
- Heat the oil or melt the butter in a medium skillet.
- Add the chopped onion and the minced garlic and cook about five minutes until the onion softens (watch to make sure it doesn't burn).
- Crumble the chopped meat into the pan and brown it, cooking about 10 minutes.
- Add the spices, salt, and pepper.
- Now, put in the cubed potato and the tomatoes.
- Cover the pot and simmer for 10 to 15 minutes. Check it once or twice and add a little water if necessary to keep it from drying out.
- After 10-15 minutes, put in the broccoli (or peas) and cook another 10 minutes.
Lamb Keema with Potatoes and Broccoli Substitutions and Variations
- Try a different kind of protein, such as beef or ground turkey
- Use peas instead of broccoli
- Add some coconut
- Spice it up with hot peppers, more curry, or fresh ginger instead of ground
- Add some yogurt
More Lamb Recipes
Bring out the napkins for this. It’s messy. Essentially, a compound burger, except with salty feta, Mediterranean spices, and a cool as a cucumber yogurt sauce.
Moroccan Lamb Stew with Almonds and Raisins
Flavored with cinnamon, a touch of ginger, raisins, almonds, and lamb. It’s rich, sweet, and warm, not spicy or hot. Since the lamb is cooked slowly, it practically melts in your mouth. Great for a slow cooker, if you have one.
Throw a few ingredients together, marinate, and then slow cook this for a couple of hours. It’s rich, garlicky, and lemony: classic Greek flavors. And, there’s very little prep.
Is that 1/4 lb of ground lamb?
Yes! Sorry about that. I fixed it now.