Kheema (ground lamb and cabbage)

Ground lamb (kheema) and cabbage	Click on the thumbnails below for a larger image, and then use your browser's "Back" button to return.
½ lb (about 250 grams) Ground lamb ¼ Head of a medium cabbage, chopped or shredded 1 Onion, sliced 1 Inch piece of ginger root; peeled, washed, and crushed* 6 Large cloves of garlic; peeled and crushed* 4 Tbsp cooking oil (Canola, Corn, Vegetable) 1 Tbsp chopped cilantro (optional) ½ Tsp salt 1 Tsp turmeric ½ Tsp Chilli flakes 1 Tbsp paprika 1 Tbsp ground coriander ¼ Tsp Garam masala (optional) * Ginger and garlic can be coarsely ground in a pestle and mortar or food processor.
Heat a deep pan on the stove. Add 3 Tbsp oil. When the oil is hot, add sliced onions and sauté until the onions are translucent. Do not burn the onions. Remove the sautéd onions by pressing out the oil. Set aside the onions.
Heat the oil in the pan gently and add crushed ginger and garlic, salt, ½ tsp. turmeric, and chilli flakes. Sauté until the spices are somewhat browned.
Add the ground lamb and stir well to combine it with all the spices. Cover and cook for a couple of minutes. Add the sautéd onions, paprika, ground coriander, and garam masala. Stir, cook for another couple of minutes.
Remove the cooked ground lamb and set aside. Heat 1 Tbsp oil in the same pan.
Add shredded cabbage. Sauté until the cabbage is well covered in oil. Add a pinch of salt and ½ tsp. turmeric. Sauté for a few more minutes. Add the ground lamb. Stir well to combine lamb and cabbage. Turn the heat to the highest point and sauté for a couple of minutes. Put the lid on the pan and turn off the stove.
After a few minutes, the dish can be served or refrigerated. Heat thoroughly before serving. Serve with plain rice, rice and daal, kale rice, naan, roti, or pita.
© Meher Shaik 2012		HOME

Ground lamb (kheema) and cabbage

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