Keema is a delicious and versatile Indian dish made with ground lamb, fragrant spices, tomato, and peas. Perfect for a weeknight dinner as it’s so easy and quick to prepare! Serve with naan bread or over white rice.
Indian Lamb Keema
Ever heard of lamb Keema before?
It’s a lovely Indian dish that is made with lamb mince and can be used as a base for so many tasty recipes.
Being a food blogger means developing and trying new recipes all the time, but lately, I’ve been really busy and could only cook for the blog over the weekends, so during the weekdays we end up eating the same food over and over again for 2 reasons,:
- It’s easier to cook something that you already know
- When you get home after a long day and you’re tired, you want to have something that is guaranteed to be filling and satisfying.
So I was speaking to my Mum the other day, and we were talking about how we should start trying new dishes that are easy and quick to make. And I’m glad that Simply Beef & Lamb launched the Keema Sutra campaign this month, as we got the chance to try the wonderful lamb Keema recipe.
Simply Beef & Lamb are on a mission to remind the nation about this wonderful dish, how versatile it is, how the lamb mince is affordable and is a great way to switch up boring meals to feed the whole family!
This recipe that I’m sharing with you today is inspired by one of the recipes from the flip book by the Keema Nans, I cooked it up yesterday and the whole family loved it! I also love the fact that you can make so many things with it not just eat it with rice or homemade naan bread, but you can also make Keema pancakes, nachos, lasagna, pies, tacos or toasties. I love the idea as nothing ever goes to waste with this dish. If there are any leftovers, there are so many things that you can do with them. So today I’ll be making toasties as I don’t have much Keema left and the amount is just perfect for toasties.
How to Cook Lamb Keema
What’s so special about this lamb keema is the ginger chilli onion mixture. It adds sooo much to the flavour and gives a really interesting taste to your meat.
Simply make a paste by placing ginger, chilli, and onion in a food processor. Then transfer it to a deep pan, cook on heated oil until fragrant. Add crushed garlic and cook for one more minute.
Add minced lamb with garam masala, and let it cook. I usually use my wooden spoon to stir and break down the mince.
Then add chopped tomatoes, cook them and stir in yogurt.
At this point, you can season with salt and ground black pepper then add a little bit of water and cook for 5 more minutes.
Add fresh or frozen peas, reduce heat and cook uncovered for 10 more minutes.
Serve warm with freshly baked naan bread or rice.
When choosing meat whether it’s beef or lamb, always look out for a quality mark like Red Tractor logo as it means that the meat is farm assured and is of top quality. Producers only display this logo when food safety and animal welfare standards are ensured.
I also created a recipe video for my lamb Keema to show you how easy and quick is this recipe to make. This is the classic lamb Keema which can be used as a base to turn into many different recipes or enjoyed as it is with a spoon, with white rice on the side or with naan bread.
- 1 (1) onion
- 10 grams (0.35 oz) ginger 2 cm piece
- ½ (0.5) green chilli
- 2 cloves (2 cloves) garlic
- 2 tbsp (2 tbsp) olive oil
- 2 tsp (2 tsp) garam masala
- 500 grams (1 lb) lamb mince
- 1 (1) tomato chopped
- 2 tbsp (2 tbsp) plain yogurt
- a pinch of salt
- ½ tsp (0.5 tsp) black pepper ground
- 3 tbsp (3 tbsp) water
- 50 grams (0.5 cup) green peas fresh or frozen.
- 1 tsp (1 tsp) coriander fresh to garnish
- Place the onion, ginger and green chilli in a food processor to make a paste.
- Heat oil in a pan or a wok, add the paste and sauté for a minute.
- Add crushed garlic and sauté until garlic is fragrant.
- Add the minced lamb, using a wooden spoon start breaking the meat and brown it.
- Add garam masala and continue cooking. Stirring occasionally.
- Add chopped tomatoes, and cook for one minute. Followed by plain yoghurt and mix it in.
- Season with salt, black pepper and add some water and let it cook for 5 minutes.
- Add fresh or frozen peas, reduce heat and cook uncovered for 10 minutes.
- Serve with white rice or fresh naan.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen