This recipe is really simple, takes about 40 MINUTES with both prep and cook time, and is delicious! Frank specifically requested this one this week, and I’m glad because I had honestly forgotten about it, since the last few times we’ve eaten red meat, I’ve wanted steak!
Anyway, first CHOP up the following:
- 1 large onion
- 2 medium sized potatoes (2-3 cups)
- 1 large green pepper
- 2 large tomatoes
- 1/8 c. ginger (minced)
- 4 cloves garlic
SET one tomato aside, and ADD 2-3 Tbsp of coconut oil to the pan. I like to brown the onions a little bit before adding the other veggies to achieve a sweeter onion flavor.
The vegetables will take around 20 minutes to cook down—for the potato to get soft. Make sure your tomatoes are large enough. The first tomato serves to create juice for the other veggies to simmer in.
As your vegetables are simmering, BROWN 1 lb of ground lamb (or ground beef works, too) in another pan.
ADD the following spices to the vegetables:
STIR in spices until all veggies are coated.
Next, ADD the meat and the second tomato to the vegetables and stir. SIMMER for five minutes.
If you want your Kheema to be a little more “saucy,” ADD 2 Tbsp of tomato sauce (ketchup without high fructose corn syrup can do in a pinch), 2 Tbsp of plain yogurt, and a little water, if needed. Simmer the sauce for a few minutes to meld everything together.
Serve with rice (opt.) and enjoy!