Lamb Keema with Tadka Yogurt — a practical garlic-chili bowl you can make in 50 minutes

# What this recipe is and why it works

# Core components

• Keema: 80/20 ground lamb browned with onion, garlic, ginger, tomato paste, cumin, coriander, turmeric, garam masala, Kashmiri chili powder, salt and pepper. A splash of water or stock simmers the mixture to a spoon-coating consistency. Frozen peas are stirred in at the end to stay bright.
• Tadka yogurt: Full-fat, whole-milk Greek yogurt salted and spread on the plate, topped with hot ghee or butter that's been used to sizzle cumin seeds, whole dried red chilies and thinly sliced garlic. Kashmiri chili powder is stirred in off the heat so it doesn't scorch.

# Step-by-step highlights (practical notes)

• Brown the onion first until translucent at the edges, then add garlic and grated ginger for a minute. This builds base flavor without burning aromatics.
• Add ground lamb and cook 6–8 minutes, breaking it up until no pink remains and the fat renders. Drain excess fat but keep about a tablespoon to carry spices.

• Add water or stock, reduce to medium-low, and simmer 5–7 minutes to thicken. Fold in frozen peas in the last 2–3 minutes so they stay green and firm.

# Garnishes and serving Serve topped with cilantro, thinly sliced red onion, jalapeño rings and a lemon wedge. Serve immediately so the lamb stays hot against the cool yogurt.

# Ingredient substitutions and pantry tips

• Lamb: 80/20 American lamb is recommended for milder grass flavor and enough fat to carry spices. If using ground turkey or chicken, add an extra tablespoon of oil when browning and be aware the result will be leaner.
• Chili powder: Kashmiri chili powder provides color and mild heat. If you only have cayenne or generic chili powder, reduce the amount to avoid a darker, hotter result.
• Tomato paste in a tube is easier to store once opened than canned paste.

# Why the technique matters The recipe is built around timing: brown meat for texture and flavor, toast spices briefly to awaken oils without burning them, and make the tadka hot enough to bloom flavor into the yogurt but not so hot that the garlic burns or the yogurt breaks. Those small steps produce a bowl that tastes more layered than the sum of its parts.

# Quick timeline

• Prep and aromatics: 10–12 minutes
• Browning and simmering keema: 15–20 minutes
• Tadka and plating: 5–8 minutes

Expect total active time around 40–50 minutes, depending on prep speed.