Kheema/ Ground Lamb

I used to love kheema back home. I really didn't know how to cook it and tried the standard recipe I use for most meats, with ginger-garlic paste and garam masala. It tasted dramatically different from what I had in mind. It wasn't bad but nothing like what my mother used to make. It is only weeks after I made this that I got the recipe from my mother. She usually marinates it in yogurt and cooks in a pressure cooker. She then sautes it with the spices. I guess I'll just have to try that recipe later on.


Ingredients:

Ground lamb - 2lbs
Onion, large, chopped finely - 1
Green chilies, chopped - 3
Ginger-garlic paste - 2 tbsp
Garam masala - 1 tbsp
Cinnamon stick, broken into halves - 1
Cloves - 4
Oil - 2tbsp
Salt - 2 tsp
Red chili powder - 2tbsp
Cilantro - to garnish


Preparation:

1. Heat oil in a skillet. Add cloves and cinnamon stick.
2. Add chopped onions and green chilies. Saute until tender.
3. Add ginger-garlic paste and saute for about 5-8 minutes.
4. Add ground lamb. Cover with a tight lid and cook with frequent stirring, as it tends to stick to the pan. Cook for about 15-20 minutes. Add salt, red chili powder and garam masala. Stir and add oil if necessary, to keep from sticking to the pan. As I didn't add any water, it took longer for the meat to get cooked. It's also a bit dry. Cook until done.