Ground Lamb Kheema


Ground Lamb Kheema
cuisine icon Cuisine
cuisine icon Difficulty
cuisine icon Duration
cuisine icon Cooking Technique

prep icon Prep Time
15 min
cook icon Cook Time
45 min

serving icon Servings
4 servings
  • 1 tablespoon ghee or vegetable oil
  • 3 - 4 sticks Indian cinnamon (cassia bark)
  • 4 cardamom pods
  • 1 cup chopped yellow onions
  • 1 tbsp minced Garlic
  • 1 tbsp minced fresh ginger
  • 1 lb ground lamb
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 cup Water
  • 1 cup frozen peas
  • Select SAUTÉ on the Instant Pot. When the pot is hot, add the ghee. When the ghee has melted, add the cinnamon sticks and cardamom pods and let them sizzle for about 10 seconds. Add the onions, garlic, and ginger. Cook, stirring, for 1 to 2 minutes. Add the lamb and cook, stirring just enough to break up the clumps, for 2 to 3 minutes. Add the garam masala, salt, turmeric, cayenne, coriander, cumin, and water. Select CANCEL.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. Stir in the peas. Cover and allow to stand until the peas are heated through, about 5 minutes.
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