Spiced Lamb Keema with Quick-Sautéed Cabbage over Crispy Skillet Potatoes
A bold, saucy skillet dinner inspired by Northern India: browned ground lamb in a warmly spiced tomato base, finished with quick sautéed cabbage and served over crisp-edged pan potatoes. Big flavor, pantry-friendly, and perfect for winter produce in Washington.
Back to full listIngredients
- Simple Truth® Natural Ground Lamb (1 lb) 1 lb $9.49 (sale)
- Organic Green Cabbage (or Organic Red Cabbage) 1/2 small head (about 3–4 cups shredded) $2.49/lb
- Simple Truth Organic® Russet Potatoes (or Yukon Gold) 3/4 lb (about 2 medium), cut into 1/2-inch cubes $4.49 (3 lb) or $4.99 (3 lb)
- Organic Jumbo Yellow Onion (or red onion) 1 small, finely chopped $2.19/lb or $2.99/lb
- Organic Garlic 3 cloves, minced $6.99/lb
- Organic Ginger Root 1 Tbsp grated $5.99/lb
- Simple Truth Organic® Roma Tomatoes (or any tomatoes) 1 1/2 cups chopped (or a 14–16 oz can if you have it) $3.99 (16 oz)
- Olive oil or neutral oil (not listed) 3 Tbsp, divided —
- Ground cumin, ground coriander, turmeric, chili flakes (not listed) 1 tsp cumin; 1 tsp coriander; 1/2 tsp turmeric; chili to taste —
- Garam masala (optional, not listed) 1 tsp to finish —
- Salt & black pepper (not listed) To taste —
- Plain yogurt or lemon (optional, not listed) For serving —
Instructions
- Prep: Cube potatoes; shred cabbage; chop onion. Grate ginger and mince garlic.
- Crispy pan potatoes (stove): Heat 2 Tbsp oil in a large skillet over medium-high. Add potatoes, season with salt and pepper. Cook 12–15 minutes, turning occasionally, until browned and tender (add a splash of water and cover 2 minutes if they need help softening). Remove to a plate.
- Brown lamb: In the same skillet, add a touch more oil only if needed. Add lamb and cook 6–8 minutes, breaking it up, until well browned. If there’s a lot of fat, spoon some off.
- Build the masala: Add onion, cook 3 minutes. Add garlic and ginger, cook 30 seconds. Stir in cumin, coriander, turmeric, and chili; toast 15 seconds.
- Simmer sauce: Add tomatoes plus 1/4 cup water. Scrape up browned bits. Simmer 6–8 minutes until saucy; season with salt and pepper. Optional: stir in garam masala at the end.
- Quick cabbage sauté: Push lamb mixture to one side of the skillet. Add shredded cabbage to the empty side with a pinch of salt and a splash of water; sauté 3–4 minutes until crisp-tender, then toss together with the lamb.
- Serve: Spoon lamb-and-cabbage keema over the crispy potatoes. Optional: top with yogurt or a squeeze of lemon.
Health notes: ~750–900 kcal per serving. Protein-forward with cabbage for fiber. Lamb is richer; you can drain excess fat after browning for a lighter result.
Drink pairing: Beer: a malty amber ale. Wine: WA Syrah (Columbia Valley) works beautifully with lamb and spices.