Amy and I are both trying to eat healthier these days, so we’ve both joined Weight Watchers. So our Recipe Roulette picks should be a little better for us from here on out!

Our dish for this week was based on a lamb kheema from Gina’s WW Recipes. I didn’t really want to use lamb, though, so I used ground turkey instead. I also didn’t have any cumin, so I left that out. I used lettuce leaves to make little kheema lettuce wraps.

I was a bit leery of this one at first. One of the things I don’t love about ground turkey is its color, but the spices in the kheema made the meat a rich, dark brown. The dish had a really lovely, deep and spicy flavor. I liked this so much, in fact, that we’re going to have it again this week!

Monday: Spaghetti
Tuesday: Quesadillas
Wednesday: Crabby Patties
Thursday: Turkey kheema
Friday: Pizza

Lamb Kheema with Peas
from Gina’s Weight Watcher Recipes
1 large onion, minced
3 cloves garlic, minced
1 teaspoon ginger, chopped (Note: I just realized I forgot to add this!)
1 tablespoon butter or ghee
1 pound lean ground lamb shoulder (Note: I used ground turkey)
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon cinnamon
1 cup frozen peas
1 chili pepper, minced (or more to taste) (I omitted this altogether, because I was being lazy)
2 tablespoons fresh cilantro, chopped
1/2 teaspoon cayenne pepper
1/4 cup tomato sauce
1 bay leaf
salt and fresh pepper

In a large saute pan, heat ghee or butter and onions on medium heat. Cook about 8 minutes. Add garlic and cook another 2 minutes.

Add ground meat to pan and brown. Season with salt, pepper, cumin, coriander, cayenne, chili powder, turmeric, garam masala and cinnamon. Stir well. Add chopped chili pepper, cilantro, bay leaf, tomato sauce and 1/2 cup of water. Reduce heat to low and cover. Simmer about 15 minutes. Add frozen peas and simmer covered another 5-10 minutes.