Lamb Keema | Spiced Minced Meat | Video
Lamb keema featuring spiced minced lamb flavored with aromatic spices
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Servings
Ingredients
- 1 tablespoon oil
- 1 cup chopped onions
- 1 tablespoon minced ginger ginger paste
- 1 tablespoon minced garlic garlic paste
- 1 green chili chopped
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon red chili powder
- 1 cup chopped tomatoes
- 1 kg minced ground lamb (or mutton)
- 1 teaspoon garam masala
- ½ cup chopped coriander cilantro leaves
- Salt to taste
- Chopped coriander cilantro leaves, to garnish
- Yogurt to serve (optional)
- Paratha, naan, or rice to serve
Instructions
- Heat oil in a large frying pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned.
- Add ginger, garlic and green chilies. Sauté, stirring, for about 1 minute or until fragrant.Reduce heat to medium-low.
- Add ground turmeric and red chili powder. Sauté, stirring, for a minute or until aromatic. Add tomatoes. Sauté, stirring occasionally, for 2-3 minutes or until the tomatoes break down and turn mushy.
- Add lamb (or mutton). Cook, stirring with a wooden spoon to break up mince, for about 8-10 minutes or until browned. Season with salt.
- Add garam masala and coriander (cilantro) leaves. Stir to combine. Cook, stirring occasionally, for another 3 minutes.
- Garnish with more coriander (cilantro) leaves if you like.
Video
Notes
- You can substitute red chili powder with cayenne pepper if you like
- I served this keema with Malabar paratha
- You can add frozen green peas if you like. Add it towards the end of cooking process alongside garam masala.
Nutrition
Serving: 1g | Calories: 421kcal | Carbohydrates: 51g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 877mg | Fiber: 5g | Sugar: 10g