Lamb & Potato Kheema

As it happened, a colleague of mine started talking about making curries and dhal for dinner, and we go to talking about various kinds of curries. When the subject turned more specifically to kheema, I felt a sudden urge to make something along those lines.

I can't say this is a very authentic recipe - I came up with it by reading some 10 different recipes after googling 'kheema' and applying the bits of each recipe that appealed the most to me.

Ingredients
- oil
- 2 red onions, chopped
- 800 g (1 ³/₄ lbs) minced lamb
- 2 cloves garlic, crushed
- 2 red jalapeños, chopped
- salt
- ground cumin, allspice, cinnamon, cloves, and smoked paprika
- 3 tomatoes, chopped
- 3 leaves bay laurel
- 5 potatoes, diced

In a large, deep pan, the onions were fried in hot oil until softened, then added the minced meat and the spices. After the meat was browned all over, tomatoes, potatoes and bay laurels were added. The pan was covered and allowed to simmer for 40 minutes.

The kheema was very good - this time I served it with sabanekh bel hummus, brown rice and a very nice chutney.