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Close-up overhead shot of lamb keema matar topped with fresh cilantro and mint on a blue and white floral plate with paratha on the side

Indian Lamb Keema (Ground Lamb Curry)

Spice up your life with our flavorful Lamb Keema recipe! Ground lamb is simmered in a rich blend of aromatic spices, creating a delicious and comforting dish. Serve over fluffy rice or naan for a satisfying and authentic Indian meal.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people

Ingredients
 

Whole Spices

  • 2 bay leaves
  • 1 pod black cardamom
  • 3 pods green cardamom
  • 1 cinnamon stick
  • 1 pod star anise
  • 2-3 cloves
  • 1 sprig curry leaves optional

Aromatics

  • 1 large yellow or sweet onion diced
  • 1 green chili chopped
  • ½ inch piece of ginger grated
  • 4 cloves garlic minced or crushed

Ground Spices

  • 1 tablespoon Kashmiri chili powder
  • 1 teaspoon garam masala
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon turmeric powder

Remaining Ingredients

  • 2 tablespoons ghee or oil
  • 1 pound ground lamb
  • 2 tablespoons tomato paste
  • ¾ cup green peas frozen or fresh
  • 1 medium tomatoes chopped
  • 2 teaspoons kosher salt
  • ¼ teaspoon Black Pepper
  • 2 tablespoons fresh mint leaves finely chopped
  • 4 tablespoons cilantro roughly chopped

Instructions

  • Heat the ghee or oil in a large pot or deep pan over medium heat. Add all the whole spices and stir frequently until they begin to sizzle and pop, about 1-2 minutes.
    2 tablespoons ghee or oil, 2 bay leaves, 1 pod black cardamom, 3 pods green cardamom, 1 cinnamon stick, 1 pod star anise, 2-3 cloves, 1 sprig curry leaves
  • Add the diced onion and green chili. Sauté, stirring occasionally, until the onions are deep golden brown, about 8-10 minutes. Add the ginger and garlic and sauté for another minute until fragrant.
    1 large yellow or sweet onion, 1 green chili, ½ inch piece of ginger, 4 cloves garlic
  • Add the tomato paste and all the ground spices. Stir everything together and cook for 2-3 minutes, letting the paste and spices toast slightly. The mixture will look very dry and dark, which is exactly what you want.
    2 tablespoons tomato paste, 1 tablespoon Kashmiri chili powder, 1 teaspoon garam masala, ½ teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon turmeric powder
  • Turn the heat to medium-low. Add the ground lamb, salt, and pepper. Break the meat apart as it cooks and stir to incorporate it fully into the spice mixture, about 3-4 minutes.
    1 pound ground lamb, 2 teaspoons kosher salt, ¼ teaspoon Black Pepper
  • Stir in the fresh mint, then cover the pot and cook on the lowest heat setting for 8-10 minutes.
    2 tablespoons fresh mint leaves
  • Uncover the pot and add the chopped tomato and green peas. Stir and cook for another 3-4 minutes until the tomato softens, the peas are tender, and the lamb is fully cooked through. Taste and adjust salt if needed.
    1 medium tomatoes
  • Top with chopped cilantro and serve over basmati rice or with warm naan.
Nutrition Facts
Indian Lamb Keema (Ground Lamb Curry)
Amount per Serving
Calories
380
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
90
mg
30
%
Sodium
 
610
mg
27
%
Potassium
 
420
mg
12
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
22
g
44
%
Vitamin A
 
680
IU
14
%
Vitamin C
 
10
mg
12
%
Calcium
 
45
mg
5
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.