Melissa Jones

I had some ground lamb on hand, when I found this recipe and remembered the keema from a nearby Indian recipe. My sons ate some, even the peas and veggies, and liked it. It was a bit spicy for my 2 year old, but he didn't complain. It was pretty easy, I simplified the recipe a bit as I have a nice curry powder that includes all the spices from the original version. I had a late start on dinner, after a day of gardening and cleaning, so simple was good.

INDIAN KEEMA
Adapted from COOKS.COM

1 tbsp. macadamia nut oil (was peanut)
3/4 c. chopped onion
1 tsp. minced garlic
1 tsp. fresh grated ginger
2 tbsp. curry powder
1 tsp. salt (or to taste)
1 lb. ground lamb
1 c. tomatoes, chopped
1 tbsp. lime juice (I only had lemon, it worked ok)
3/4 tsp. agave nectar (was 1 tsp. sugar)
1/4 tsp. crushed red pepper (optional, I added mine at the table)
1 c. peas, fresh or frozen
2 c. cooked rice (basmati)

Saute onion in the oil. Add spices and lamb. When meat is browned, add tomatoes, lime juice, agave and red pepper. Simmer for 30 minutes. Add peas and serve over rice. Serves 4.