Ground lamb (kheema) and cabbage

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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.

Frying the onions. Add the
                first set of spices
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.

                ground lamb Add
                onions and more spices

Remove the cooked ground lamb and set aside.


Heat 1 Tbsp oil in the same pan.

Set lamb
                aside Add oil

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.

                cabbage Add
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.
Serving suggestion
© Meher Shaik 2012