Editorial sample recipePunjabiintermediategluten-freehalal

Punjabi Spiced Minced Lamb And Pea Curry

Name: Punjabi Spiced Minced Lamb And Pea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 400 g Halal minced lamb; 1 cup Green peas (fresh or frozen); 3 tbsp Ghee; 1 tsp Cumin seeds; 2 medium Yellow onions (finely diced); 1 tbsp Fresh ginger (julienned); 0.75 cup Tomato puree; 1.5 tbsp Punjabi meat masala powder; 0.5 tsp Garam masala

Savory minced lamb simmered with tender green peas, aromatic ginger, and crushed tomatoes in a rich skillet gravy.

Prep: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Punjabi Spiced Minced Lamb And Pea Curry

AI illustration

Technique to learn

Keema Searing

High-heat browning of ground meat combined with caramelised onion-tomato paste to seal in juices and build complex depth.

Instructions

Step 1: Heat ghee in a skillet over medium-high heat, add cumin seeds, and let them crackle for 30 seconds.
Step 2: Add diced onions and cook for 8 minutes until golden brown around the edges.

Step 3: Stir in julienned ginger and tomato puree, cooking for 4 minutes until the paste darkens.

Step 4: Add minced lamb and Punjabi meat masala powder, breaking up meat clumps with a wooden spoon while browning for 7 minutes.

Step 5: Stir in green peas and 1/2 cup of warm water, cover with a lid, and simmer over medium-low heat for 10 minutes.

Step 6: Uncover, simmer for 2 minutes to thicken gravy to desired consistency, sprinkle with garam masala, and serve hot.

Cooking tips

Break up ground lamb immediately upon entering the hot pan to ensure even browning without large rubbery clumps.
Julienned ginger added early adds warmth while preserving fresh texture.
Original home-cooking adaptation inspired by Punjabi; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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