THIS IS MY SIMPLE VERSION OF THE CLASSIC INDIAN DISH MADE WITH MINCED MEAT AND LOTS OF LOVELY SPICE.
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"!
Lamb Keema
Ingredients
- 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 cilantro leaves, chopped
- 1/2 cup frozen peas or 2 carrots chopped (or both!)
Instructions
- Instructions
- Heat ghee in a deep pan on medium heat. Once hot, add the green cardamom and cook till fragrant.
- 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.
- Add the garlic, ginger, & green chili and cook for 2 minutes stirring frequently.
- Stir in the tomato puree & cook for 2-3 min.
- Turn the heat slightly up, add the minced lamb, and stir continuously.
- Add your spices - turmeric, Kashmiri chili powder/paprika, garam masala, and salt and give everything a good mix.
- Stir well for a few minutes until the lamb is evenly cooked and browned. Add the water & bring to a boil.
- Add the carrots or peas at this point if you are using them.
- Cover and cook on low heat for about 15 minutes.
- Last stir in the chopped, cilantro & mint leaves.
4 Comments
Emily
November 14, 2020 at 3:40 amIf using beef, do I use ground beef or is there something I need to do to the beef so it is minced?
Riyana
November 14, 2020 at 6:34 amGround beef is perfect!
Emma Parsons
November 22, 2020 at 10:40 amOh my goodness, this is so delicious! Easy to make with some beef mince that needed using up, just the right amount of spice and mint and parsley was the perfect herb combo (I can’t stand cilantro, sorry!). Served with rice, cauliflower rice and veggies for several different meals. A definite winner!!
Riyana
November 23, 2020 at 11:41 amLol. I hear ya Emma, Cilantro tastes like soap to many!! It’s actually a genetic characteristic. Love the addition of parsley and so happy you enjoyed one of my favorite dishes!