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Keema (Indian-Style Ground Meat)

Keema (Indian-Style Ground Meat)

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Serve over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.

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Nutrition

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  • Calories:
  • 513 kcal
  • 26%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 885 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.
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Reviews

gitu
122
2/9/2008

i'm indian and we make keema quite often. we mostly make it with beef or mutton. i think it needs more spices like jeera(cumin), dhania(coriander) and if you want it spicy maybe some chilli powder(i like my food extra hot!).add a couple of cinnamon sticks for a lovely aroma.

Nightingale
61
12/4/2003

It is very good with peas and rice, but needs raitha (whipped yogurt with cukes and other veggies) to really bring out the flavor. It makes a nice pita filling when paired with grilled veggies. For a healthier option, it is just as tasty made with ground turkey.

SNUGLBUGLS
55
8/20/2004

so very good! we don't eat lamb, so i substituted ground beef, and it turned out delicious. my modifications: i added a teaspoon of curry powder, and dashes of coriander and cumin. also, a bit of cayenne for a little heat; to us, indian food needs it! also doubled the beef broth so it would be more "saucy", and added about a cupful of frozen peas with the beef broth. simmered for about 10 minutes, and it was perfect! served over basmati rice, with nann and raita on the side. my fiance raved, said it was better than any meal he'd had in an indian restaurant. a true keeper, thank you!