Keema (Indian-Style Ground Meat)

Keema (Indian-Style Ground Meat)

77

"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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Ingredients

25 m servings 513 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

77
  1. 96 Ratings

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Most helpful positive review

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 powd...

Most helpful critical review

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.

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 powd...

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. ...

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 o...

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 cumi...

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...

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,...

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 ...

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...

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.