Crispy, spicy lamb with greens and avocado from Dinner in One: Exceptional & Easy One-Pan Meals (page 72) by Melissa Clark

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Notes about this recipe

  • amandabeck on October 06, 2025

    This was tasty, we served burrito-style in roti. Used ground beef because our store hasn't been able to keep ground lamb in stock. It was good but I think these spices would have really melded better with lamb, ground beef can be kind of bland in comparison. I always like when recipes have the greens/veggies built right in.

  • cheffreddie on October 12, 2024

    The name of the recipe is somewhat of a misnomer - I don't know how you'd achieve a crispy texture to the lamb by following the directions exactly, since it directs you to cook the dish in a skillet covered with a lid for 20 minutes. Despite this, still a yummy dinner! I added a little extra spice (Kashmiri chili powder, cumin seeds, coriander) and omitted the avocado since it seemed plenty rich without it. Added a squeeze of lime juice at the end of cooking. We ate it over basmati rice with a drizzle of yogurt and tons of cilantro. If this is up your alley, try looking up another riff on keema from NYT Cooking - their recipe for Keema Shimla Mirch by Zainab Shah is a favorite in our house!

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