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.

ajr

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

513 calories; protein 29.6g 59% DV; carbohydrates 6.4g 2% DV; fat 40.7g 63% DV; cholesterol 124.3mg 41% DV; sodium 884.6mg 35% DV. Full Nutrition
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Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/10/2008
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. Read More
(179)

Most helpful critical review

Rating: 3 stars
10/21/2010
Caution!!! Very spicy! Tastes great but is definitely not for the faint of taste buds. Next time I will cut the garam masala in half. Read More
(9)
139 Ratings
  • 5 star values: 69
  • 4 star values: 54
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
02/09/2008
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. Read More
(179)
Rating: 5 stars
08/20/2004
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! Read More
(87)
Rating: 4 stars
12/04/2003
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. Read More
(71)
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Rating: 4 stars
08/11/2010
My family is Desi and to make this the traditional pakistani way use ground beef. Also we add potatoes that cook in the broth. It always has peas in it traditionally. Also it is missing cumin (this is a MAJOR ingredient in keema) as well as a couple cinnamon sticks and some cloves. We have never eaten this with Raita usually with some parathas or pooris over basmati rice. This is like the desi meatloaf recipe: lazy night cooking as it is super quick and easy. You don't usually find this in a restaurant because it is so simple but it is the simple dishes that evoke the most memories. I love this dish. Also I would not add curry powder to this but it does not matter what you add I guess it just does not traditionally have it. And it is the cinnamon that brings out the heat (spicy-ness) in the dish so it is a critical ingredient. Read More
(59)
Rating: 4 stars
05/06/2005
This was really good. I would have given it 5 stars, but I had to make adjustments to it otherwise it would have been on the blander side. I took the advice of others and added 1 tsp extra garam masala, 1tsp curry powder, 1tsp cumin, 1tsp ginger, a tad extra salt, 1c of peas and doubled the broth. i used ground turkey because that's what i had on hand and it was still great! this is the easiest and tastiest meal. loved it cos i had all the ingredients on hand and anything that i didnt have could easily be substituted!!! try it- you will be happy :) Read More
(33)
Rating: 5 stars
12/22/2004
I make this all the time and the trick is to add more garam masala than the recipe calls for and also add a little coriander and cumin. Also add a splash of water and let simmer for some time keeping adding water to prevent drying. Read More
(28)
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Rating: 4 stars
08/05/2005
I made all the changes others recommended (peas potatoes ginger cumin extra garam masala double the broth curry etc..) plus added a chile pepper to give it a kick. It was delicious! Husband loved it too. Read More
(13)
Rating: 5 stars
01/25/2004
Since we raise sheep I am always looking for lamb recipes. This was really good poured over puff pastry shells! I spiced it up a tad with some red pepper. This is a recipe I will include with any freezer lambs we sell. Read More
(11)
Rating: 3 stars
10/21/2010
Caution!!! Very spicy! Tastes great but is definitely not for the faint of taste buds. Next time I will cut the garam masala in half. Read More
(9)
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