Lamb Kheema with Green Beans & Paneer
Lamb Kheema with Green Beans & Paneer
Chef Punita
Indian, Middle Eastern
Nutan Kabab
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.