Lamb Keema with Potatoes

Lamb Keema is a very popular dish in Persia and Indian countries. It's a very simple weeknight meal and the spices and ingredients are easily interchangeable. This is the recipe we have been making for years and every single one of my children loves it which is nothing short of a miracle!

I wish you could smell this dish, it's aromas are breathtaking. It may not look very pretty but the flavors of the spices and chili gives it so much depth. Balanced out with whole yogurt which adds a bit of creamy sweetness to this Indian dish and you have yourself a winner.


You can use rice instead of potatoes if you wish and ground beef or turkey for the lamb. However, I implore you to try lamb if you have been hesitant to, it's flavor is incomparable to beef and all of the lamb I've seen available in markets are free range and fed a natural diet and therefor healthier and more humane than most cattle. We eat very little meat in this house and lamb is my favorite next to elk. Sorry vegetarians.

2 tablespoons ghee or coconut oil ( I strongly recommend using either of these, I use coconut oil)
1 yellow onion, chopped
5 cloves garlic, minced
1 1/2" fresh ginger root, peeled and minced
1 green chili (Anaheim or poblano) chopped (or 1 teaspoon chili powder)
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Garam Masala
1 pound ground lamb
3 small Yukon gold potatoes, diced into 1/2" cubes
3 plum tomatoes, chopped
3/4 cup fat free, plain yogurt
salt to taste
3 tablespoons cilantro, chopped

Put oil in medium size hot skillet & saute onion, garlic, ginger root, chili, and spices. Add ground lamb and stir until it's mostly cooked, then add potatoes, salt and tomatoes. Cover and simmer 15 minutes. Add peas and yogurt and simmer 5 minutes more.

Take off heat and add cilantro. Serve w/ chutney (optional)

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