Lamb Keema

All Indian Flavors Main Coures


Most times I find the best meals are the simple classic ones.   

Keema is a classic Indian dish. In case you didn’t know keema literally means minced.  So you guessed it, this a dish made with minced meat.  I am using lamb in my recipe but you can feel free to change it up to mutton, beef, chicken, or pork. I find the recipe works well with any meat.  If you are vegetarian, I have done this with tempeh with great results!

For the veggies used I personally prefer either carrot or peas, but if you want something more hearty, potatoes are a great option!

The mint added in this recipe is a must! Lamb and mint are a match made in heaven!

Serve this up with some simply sliced onion, fermented beets, and delicious low-carb flat bread or paleo paratha

FYI – This dish tastes even better the next day when all the spices have really soaked in, so make a double batch and “love your leftovers"!

Yield/Servings: 3-4
Author: Riyana Rupani
Lamb Keema

Lamb Keema

A delicious Indian style minced lamb recipe.
Preparation time: 10 MinCooking time: 30 MinTotal time: 40 Min


  • 500-600 gram (1.2-1.5 lb) minced lamb
  • 2 tbsp ghee
  • 3 green cardamom pods
  • 1 large onion, finely chopped
  • 6 cloves of garlic, minced
  • 1 ½ inch piece of ginger, finely grated
  • 1-2 chopped green chili (or not if you don't want it spicy)
  • 1.5 tbsp tomato puree
  • 1 tsp turmeric powder
  • ½ tsp garam masala powder
  • 1 tsp Kashmiri chili powder or paprika
  • 3/4 - 1 cup water
  • Salt, to taste
  • handful mint leaves chopped
  • handful coriander leaves, chopped
  • 1/2 cup frozen peas or 2 carrots chopped (or both!)


  1. Instructions
  2. Heat ghee in a deep pan on medium heat. Once hot, add the green cardamom and cook till fragrant.
  3. Add the chopped onions. Cook until softened & brown in color. Don’t rush this, the browned onion is what gives the keema the depth of flavor we are looking for.
  4. Add the garlic, ginger, & green chili and cook for 2 minutes stirring frequently.
  5. Stir in the tomato puree & cook for 2-3 min.
  6. Turn the heat slightly up, add the minced lamb, and stir continuously.
  7. Add your spices - turmeric, Kashmiri chili powder/paprika, garam masala, and salt and give everything a good mix.
  8. Stir well for a few minutes until the lamb is evenly cooked and browned. Add the water & bring to a boil.
  9. Add the carrots or peas at this point if you are using them.
  10. Cover and cook on low heat for about 15 minutes.
  11. Last stir in the chopped, coriander & mint leaves.


Feel free to change up the veggies and use whatever you like. Works well with potato, sweet potato, and green beans from my experience!
Created using The Recipes Generator

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