Keema (Indian lamb mince curry)

    25 min

    Serve over rice for a quick, flavourful 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.

    123 people made this

    Serves: 4 

    • 675g minced lamb
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 2 tablespoons garam masala
    • 1 teaspoon salt
    • 4 teaspoons tomato puree
    • 180ml beef stock

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a large heavy frying pan over medium heat, cook lamb mince 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 puree and beef stock. 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 in English (106)


    Altered ingredient amounts. added grnd corriander and cumin seed found it a bit bland  -  10 Aug 2010


    This is really simple, I also added 2 tsps of brown sugar, this made the world of difference.  -  13 Dec 2012


    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.  -  09 Feb 2008  (Review from Allrecipes US | Canada)