Lamb Keema with kachumber salad

Keema is spiced ground meat that is served with Naan, Roti, or bread.  This is one of my husband’s favorites and it is super easy to make.  The other nice thing about Keema is that you can use the left overs, if there are any, to make samosas. 

You can make Keema with any type of ground meat.  Lamb is preferred in my house but I can get away with Turkey; two different flavors, but both equally delicious. 

Kachumber is a cucumber, tomato, onion and spiced salad. 

Ingredients for Keema

• 1 lb ground Lamb
• 1 teaspoon cumin
• 1 teaspoon Anaradana powder (ground dried pomegranate)
• 1 teaspoon garam masala (add more if you like)
• Salt/red chili pepper to taste
• 1 small onion diced
• 6 oz frozen peas
• Juice of half a lime
• Cilantro  

Brown lamb with cumin seeds over medium high heat

Once lamb is cooked stir in Anaradana powder, garam masala, salt, and chili pepper

Add diced onion, peas, lime juice and cilantro.  Stir and cover turn heat to low. 

Let the steam cook the onions and the peas.  Stir after a few minutes and turn off heat. 

Ingredients for Kachumber 

• 1 small onion
• 2 medium tomatoes
• 1 cucumber
• 2 jalapenos
• Salt/red chili pepper to taste
• Cilantro

• 5 tablespoons apple cider vinegar

Dice everything up and mix with 5 tablespoons (or more) apple cider vinegar.