RECIPE #443, DAY #614
ORIGINAL RECIPE: “Lamb Keema” from Bert Greene’s Kitchen Bouquets
TIMING: 2 hours
DIFFICULTY: Pretty easy
TOOLS: Large sauce pan, small sauce pan, bowl, small whisk, etc.
COOK TYPE: Stovetop
HEALTH: This is a healthy, meaty dinner. It’s nice served with naan, but you could do a whole wheat chapatti or rice and some yogurt to make it extra-healthy. A vegetable and a chutney would just enhance the health.
EXPERIENCE: Lamb is one of my favorite meats. And yet, I want it to taste on the more mellow end of lamb, so sometimes I am not at all happy with a lamb dish. I might be wrong, but that’s the way I feel about it. Oiled, salted, and cubed lamb kebabs? Perfect. Ground lamb korma? It was too lamb-y for me, but my family ate it, and my husband liked the use of lamb.
Technically, this was supposed to be cubed lamb, anyhow, which might have made it better. (I accidentally used the wrong recipe. So weird.) I might try beef. Ground or cubed beef would be fine. But keeping the lamb would also be fine, too.
NOTES: Bert Greene tells me that this dish is often served with curdled yogurt, but since I do not like that look or taste, I tempered it and added it at the end. If you are used to “streaky” korma, feel free to add the yogurt with the tomato paste.
- In a mixing bowl, gently stir 1 minced clove garlic and 1 1/2 tablespoons all purpose flour with 1 pound cubed lamb. Set aside.
- In a small sauce pan, combine 1 cup chicken broth with 1 minced garlic clove and minced 1-inch piece of ginger. Bring to a light boil, then set aside.
- In a large sauce pan, heat 2 tablespoons unsalted butter over medium-high heat. Brown the lamb, a little at a time (you do not what them to be crowded or overlap). Set lamb aside as it is browned all around.
- To the saucepan (with the lamb still set aside), add 2 tablespoons unsalted butter and reduce heat to medium-low. Add 1 minced onion and stir until beginning to brown. Add 1 ½ tablespoons tomato paste, 2 teaspoons chili powder, 1 teaspoon coriander, ½ teaspoon turmeric, ½ teaspoon cumin, 1 clove, 1 cardamom pod, and 1 cinnamon stick. Add salt and pepper to taste and cook for 1 minute.
- Add the meat back into the onion mixture. Use the hot broth to dilute the mixture and then simmer for about 1 ½ hours, keeping very low and adding more broth when needed.
- When meat is very tender, turn off heat. Remove the clove, pod, and stick. Add a few tablespoons of the hot lamb sauce into a small bowl with ½ cup plain yogurt. Whisk the yogurt, then whisk it into the lamb.
Serve with Basmati rice, yogurt or raita, onion chutney, and spinach. Chai would not be unwelcome.
LEFTOVER IDEAS: This re-heats just fine on the stove with a little liquid or in the convection oven. Just serve with some bread or fresh rice. Your yogurt will curdle upon re-warming.
*Recipe changed from the original.