Lamb Keema


By Anita Jaisinghani

Serves 3-4


Lamb Keema


For 1 Batch(es)


  • 4 tablespoons ghee, divided
  • 1/4 cup(s) sliced onions
  • 2 tablespoons minced garlic
  • 1 pound(s) ground lamb
  • 1 teaspoon(s) chile powder
  • 1 teaspoon(s) turmeric
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) coriander
  • 1 1/2 teaspoons salt
  • 2 tablespoons fresh grated ginger
  • 1/2 cup(s) whole milk yogurt
  • 1/4 cup(s) tomato puree
  • 1 tablespoon(s) dried fenugreek leaves
  • 1 teaspoon(s) garam masala
  • chopped mint, for garnish
  • toasted almonds, for garnish

Lamb Keema Directions

  1. Heat 1 tablespoon of the ghee in a small pan. Add the onions and cook over medium heat until browned and caramelized. Set aside.
  2. In a heavy-bottomed stockpot, heat the rest of the ghee over high heat until hot but not smoking. Add the minced garlic and cook for a few seconds. Add the ground lamb and fry over high heat for 3 to 4 minutes—stirring frequently until almost all of the pink of the meat is gone.
  3. Add the chili powder, turmeric, cumin, coriander and salt. Cook over high heat, stirring frequently, for about 2 to 3 minutes. Lower the heat if the spices appear to burn. Add the caramelized onions, ginger, yogurt and tomato puree. Cover the keema and reduce the heat to maintain a simmer for 15 to 20 minutes.
  4. The mixture should have a fairly thick, slightly saucy consistency. Add the fenugreek and the garam masala. Remove from the heat and allow to rest for 10 to 15 minutes before garnishing and serving.

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