Dahi Kheema

Name: Dahi Kheema (Ground lamb cooked with spices in a yogurt sauce)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1⅓ cups (335 grams) plain yogurt, whisked; ¼ cup (15 grams) chopped fresh cilantro; 6 or 7 green chiles, stemmed and chopped; 2 bay leaves; 2 medium red onions, finely chopped; 2 teaspoons fresh garlic paste; 2 teaspoons fresh ginger paste; 1 teaspoon table salt; 2 teaspoons red chile powder; 14 ounces (400 grams) ground lamb; ½ teaspoon ground turmeric; 1 tablespoon ground coriander; 2 tablespoons vegetable oil; 5 whole cloves; 1 blade mace; 1 black cardamom pod; 3 green cardamom pods; 1-inch (2½-cm) cinnamon stick

Ground lamb cooked with spices in a yogurt sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

I love how the yogurt in this dish not only softens the meat (yogurt is a great tenderizer) but also envelops the meat in a tangy flavor.

Ingredients

2 tablespoons vegetable oil
5 whole cloves
1-inch (2

Asia
India
Main course
Gluten-free
Spicy

Method

Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cloves, cinnamon, green and black cardamom, mace, bay leaves, and onions, and sauté for 2 minutes or until fragrant.
Add the chiles and sauté for 1 minute. Add the garlic paste, ginger paste, and ½