Entree: Iraq – Kurdish Iraq – قیمە ➤ Qeema (Stewed spiced minced lamb cooked with tomatoes and peas)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 lb (454 g) ground lamb
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 garlic cloves, minced (about 9 g)
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) can crushed tomatoes
- 1/2 cup (120 ml) water or light stock
- 1 cup (150 g) frozen peas
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground turmeric
- 1/4 tsp (1 g) ground cinnamon
- 1/2 tsp (2 g) ground coriander or 1 tsp (2 g) coriander seeds, toasted and crushed
- 1/4 tsp (1 g) red pepper flakes or to taste
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- Salt to taste
- Freshly ground black pepper to taste
- Cooked basmati rice or warm flatbread, for serving

Instructions

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and starting to brown, about 8–10 minutes.
2. Add the minced garlic and cook 30 seconds more until fragrant. Push the onion to the side and add the ground lamb. Break the meat up with a spoon and brown until no longer pink, about 6–8 minutes. Drain excess fat if the pan is very greasy.
3. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor. Add the crushed tomatoes and 1/2 cup (120 ml) water or light stock, scraping up any browned bits from the pan.
4. Add the cumin, turmeric, cinnamon, coriander, red pepper flakes, salt, and pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low.
5. Cover and simmer gently for 20–25 minutes to let the flavors meld. If the mixture becomes too dry, add a splash of water.
6. Stir in the frozen peas and simmer uncovered for 5 more minutes until the peas are heated through. Adjust seasoning with salt, pepper, and lemon juice.
7. Remove from heat and stir in the chopped cilantro or parsley. Let rest for a few minutes to thicken slightly.
8. Serve hot over basmati rice or with warm flatbread, garnished with extra herbs and a wedge of lemon if desired.