Vegetable Kheema

Vegetable Kheema or Mutton Kheema

(Minced Lamb Peas & Potato Curry)

I really love cooking and the "Indian Cusine" is also one of the best.

This for I share with you this easy recipe. It's rich and very flavorful.

Actually the recipe contens lamb but you can take minced meat which

ever you like. Also cook with carrots or half peas halt carrots or spinach.

I tried it from the "All Color Indian Cookbook" by Hamlyn Pubs.

Ingredients for 4 Serves:

4 tbsp oil

2 onions, chopped

2 tsp ground coriander

1/2 tsp tumeric powder

1 piece of fresh ginger, chopped (1 x 2,5 cm)

1 headed tsp garam masala

about 450g /1lb minced lamb (beef optional)

225 g /8 oz small potatos, quartered

salt to taste

450 g /1 lb shelled peas (or frozen peas)

Preparation:

Heat the oil to medium high and cook the onion until soft.

Add the spieces and fry it for about 5 minutes. Stir in minced

beef and cook now over high heat until well browned.

Lower ther heat and add the potatoes and salt to taste.

Cover and cook gently for 5 minutes. Now, add the peas

and cook until potatos and peas are tender.

Serve hot and maybe with some Indian flat bread.