Indian-Inspired Lamb Keema with Peas and Zucchini Noodles

1. 1

   Bruise the cardamom pods with a knife until the shells crack slightly.

   💡 This is called bruising.

2. 2

   Tie the cinnamon stick and cloves together using the cooking twine.

   cooking twine 6 in.cinnamon stick 1 (1 1/2 in.)

3. 3

   Heat olive oil in a large saute pan over medium heat.

   🔥 saute → medium heat

4. 4

   Add onions, ginger, garlic, the spice bundle (cinnamon, cloves, cardamom), and mix well. Cook for about 10 minutes until onions are softened.

   ginger 1 Tbs.

   ⏱ 10 minutes

5. 5

   Add ground lamb, turmeric, and salt. Stir until the meat is browned.

   ground lamb 3/4 lb

6. 6

   Add bell pepper, mushrooms, tomatoes, and cayenne pepper. Combine and cook for 10 minutes until tomatoes turn saucy and the sauce thickens.

   mushrooms 1 (8 oz. package)cayenne pepper 1 tsp.

   ⏱ 10 minutes

7. 7

   Add peas and combine. Let it simmer for 10 minutes while you spiralize the zucchinis into noodles.

   zucchinis 2 large

   🔥 simmer⏱ 10 minutes

8. 8

   In the last minute of cooking, mix in the chopped fresh basil.

   fresh basil 2 Tbs.

9. 9

   Discard the cinnamon stick, cloves, and cardamom pods.

   cinnamon stick 1 (1 1/2 in.)

10. 10

    Transfer the lamb mixture to a large bowl, leaving a little sauce in the pan.

11. 11

    On medium heat, cook 1/2 of the zucchini noodles for 3-5 minutes until al dente. Repeat with the second half of the noodles.

    🔥 medium heat⏱ 3-5 minutes

12. 12

    Serve the lamb mixture on a bed of zucchini noodles.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: TOM TO TABLE on YouTube