Minced [ground] lamb with chick peas (Kheema cholay) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 228) by Madhur Jaffrey

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Accompaniments: Creamy spiced beans (Ma di dal; Dal makhani); Amritsari beans (Amritsari dal); Flaky breads (Parathas); Puffed leavened breads (Bhatura)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chickpeas need to be soaked overnight. Can substitute vegetable oil for ghee. Serve with either of the accompaniment breads, a yoghurt relish, sliced raw onions and pickles.

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