Keema is a ground (minced) meat curry and it’s hands down one of my favourite Indian/Pakistani dishes.  It’s full of spices and incredibly flavourful.  I’ve made this dish countless times.  Whenever I’m craving some comfort food or just something quick and simple, keema is usually top of the list because it’s so easy to make and oh so delicious!

Keema is made with beef, mutton or lamb and green peas.  You can also add in potatoes (Aloo Keema).  If I have cauliflower, I’ll usually throw in some florets too to make a more nutritious, balanced one-pot meal.

Keema goes well with rice or Indian breads such as naan, a leavened flatbread.  The dish is known as Keema Pav if served with pav, a bread roll with Portuguese origins.  I actually made some low-carb gluten-free “pav” using this paleo low carb bread recipe.  I just shaped the dough into balls and baked for 30 minutes and ended up with healthy “pav”!

Keema is also great as a filling, if you make it drier.  Check out this yummy keema-filled roti jala.

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(Keema recipe adapted from hamariweb.com)

LAMB KEEMA

Ingredients:

500 grams ground lamb 
1 large russet potato, cut into chunks, or 2 cups cauliflower florets (both optional)
2 small tomatoes, diced
1 medium onion, diced
1/2 tablespoon ginger, grated or finely minced
1/2 tablespoon garlic, grated or finely minced
6 black peppercorns
6 cloves
1 black cardamom
1/4 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon garam masala powder
1/2 cup green peas
6 tablespoons ghee
1 cup of water (or more, if want more gravy)
cilantro, chopped, for garnish

Instructions:

1. Heat ghee over medium heat and fry onions until soft.

2. Add ginger, garlic, peppercorns, cloves, cardamom and cumin seeds. Fry until fragrant.

3. Stir in tomatoes, coriander, turmeric and chilli powders. Cook on medium heat until water has almost evaporated.

4. Add in meat and salt. Stir and break up the meat into small pieces.

5. Add in water and, if using, potatoes or cauliflower. Cover and cook until meat is cooked and potatoes are soft/cauliflower is tender.

6. Add in green peas. Lower heat and cook, uncovered, 3 to 5 more minutes, until peas are tender.

7. Remove from heat and stir in garam masala.

8. Garnish with cilantro.