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Lamb Keema

Serves 4-6


  • ½ pound minced lamb

  • 1-2 onions finely chopped

  • 3 cloves garlic

  • 1-inch ginger

  • 1 heaped teaspoon of tomato paste or fresh tomato

  • 1 tsp nutmeg

  • 1 tsp turmeric powder

  • 1 tsp chili powder

  • ½ tsp garam masala powder

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • Water

  • Salt, to taste

  • Frozen peas

  • Fresh lemon

  • 1 green chili

  • Coriander leaves

  • ½ bunch mint leaves


In a bowl, mix ginger-garlic paste, turmeric powder, yogurt, and salt with lamb. Keep aside for 20 minutes. Meanwhile, in a pan add oil and once it is heated add jeera seeds, chopped onions, mint leaves, and nutmeg until its golden brown. Remove from heat and blend in mixer with chili powder, coriander powder, and garam masala until smooth paste is reached. Add the paste to the marinated keema and mix well.

Close and keep aside for 30 minutes. If it's possible to store overnight, the flavors will marry even better.

When ready to cook, add everything to a pan and cook for approximately 25 minutes. Add cumin powder and tomato puree along with salt.

Serve with naan or roti and lemons.

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