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.
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.
|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.
the sautéd onions, paprika, ground coriander,
and garam masala.
Remove the cooked ground lamb and set aside.
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.
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.
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|