Ground Lamb Kheema
By :Instant Pot Fast and Easy Cookbook by Urvashi Pitre
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Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4 servings
Ingredients
  • 1 tablespoon ghee or vegetable oil
  • 3 - 4 sticks Indian cinnamon (cassia bark) or ½ regular cinnamon stick broken into small pieces,
  • 4 cardamom pods
  • 1 cup chopped yellow onions
  • 1 tbsp minced Garlic
  • 1 tbsp minced fresh ginger
  • 1 lb ground lamb
  • 1 tsp garam masala (see notes)
  • 1 tsp salt
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 cup Water
  • 1 cup frozen peas thawed
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4 servings
Ingredients
  • 1 tablespoon ghee or vegetable oil
  • 3 - 4 sticks Indian cinnamon (cassia bark) or ½ regular cinnamon stick broken into small pieces,
  • 4 cardamom pods
  • 1 cup chopped yellow onions
  • 1 tbsp minced Garlic
  • 1 tbsp minced fresh ginger
  • 1 lb ground lamb
  • 1 tsp garam masala (see notes)
  • 1 tsp salt
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 cup Water
  • 1 cup frozen peas thawed
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Rating: 0
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Instructions
  1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the ghee. When the ghee has melted, add the cinnamon sticks and cardamom pods and let them sizzle for about 10 seconds. Add the onions, garlic, and ginger. Cook, stirring, for 1 to 2 minutes. Add the lamb and cook, stirring just enough to break up the clumps, for 2 to 3 minutes. Add the garam masala, salt, turmeric, cayenne, coriander, cumin, and water. Select CANCEL.
  2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. Stir in the peas. Cover and allow to stand until the peas are heated through, about 5 minutes.
Recipe Notes

Garam Masala
Makes about 4 tablespoons
This garam masala is the base of much of my Indian cooking. I’ve tried many different recipes, but this is Raghavan Iyer’s recipe (of 660 Curries fame), and he has been generous enough to allow me and all who cook from my recipes to use it. Everyone who has tried it will agree—store-bought garam masalas cannot hold a candle to this recipe. Trust my advice and take the ten minutes to make it. You’ll thank me.

TOTAL TIME: 10 minutes
Dietary Considerations: Suitable for all diets

2 tablespoons coriander seeds
1 teaspoon cumin seeds
½ teaspoon whole cloves
½ teaspoon cardamom seeds (from green/white pods)
2 dried bay leaves
3 dried red chiles, or
½ teaspoon cayenne pepper or red pepper flakes
1 (2-inch) piece Indian cinnamon (cassia bark), or ½ teaspoon ground cinnamon

In a clean coffee grinder or spice grinder, combine all the ingredients. Grind, shaking the grinder gently as you go so all the seeds and bits get into the blades, until the mixture has the consistency of a moderately fine powder.
Unplug the grinder and turn it upside down. (You want all the spice mixture to collect in the lid so you can easily scoop it out without cutting yourself playing about the blades.)
Store in an airtight container in a cool, dark place for up to a month. Shake or stir before using.

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