Lamb Kheema with Green Beans & Paneer
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Lamb Kheema with Green Beans & Paneer
Rated 5.0 stars by 1 users
Category
Nutan Kabab
Cuisine
Indian, Middle Eastern
Author:
Chef Punita
There are many variations of Lamb Kheema, but my favorite is with green beans. You can leave them out or replace them with peas. I added some homemade basil paneer to this recipe, but you can top it with burrata for a creamy balance to the spiced ground lamb.
Ingredients
-
1 packet Modern Masala’s Nutan Kabab seasoning
- 1lb ground Lamb
- 2 Tablespoon Oil or Ghee
- ½ - 1 Yellow Onion – diced (We like the extra onion so I usually add 1 medium onion)
- ¼ cup Tomato Sauce
- ½ - 1 cup Water
- 3-4 Garlic Cloves – minced
- 1 Tablespoon Ginger – minced
- 1-2 Chilies of your choice – minced (optional or adjust to taste)
- ¼ Lemon – juice
- ½ lb Green Beans – trimmed and cut in half
- ½ lb Paneer – 1” cubes
- 2 Tablespoons Cilantro - chopped
Directions
- Heat oil or ghee in a large skillet.
- Add ground Lamb and brown for 3-4 minutes, then move to side of pan.
- Add onion and cook until tender about 3-4 minutes, then mix in meat and cook for an additional 2 minutes
Add Modern Masala’s Nutan Kabab seasoning, then stir.
- Stir in ginger, garlic, chili, tomato sauce and water, close lid and simmer on low for 10 minutes.
- In a separate pan, sauté green beans on high heat before adding to Kheema. (or add them directly to Kheema)
- Add Paneer, stir, close lid and simmer for an additional 10 minutes or until green beans are tender.
- Add lemon juice and garnish with cilantro.
Recipe Note
Enjoy with a la carte, basmati rice or with roti.
For other variations, leave out green peas and add ¼ peas instead. Or leave out paneer and top with a chunk of Burrata cheese when plating.