Lamb Keema Recipe – Minced lamb (मटन कीमा) when cooked with aromatic spices, tomatoes, onion and garlic yields a perfect mouth watering dish, which can be used as main dish or as side with some other curry with gravy. Lamb keema is a “happy dish” (as I call it), that it can be easily paired with any bread or naan or can be used as a filling in sandwich or as even topper on jacked potatoes.
Table of contents
What is Lamb Keema
Keema = mince and lamb keema = minced lamb or ground meat of lamb. Technically keema can be of anything, be it lamb, beef or any thing including veg. However, traditionally keema is used in the context of non-vegetarian food. Keema is also written as qeema. Keema is widely popular in Indian sub-continent. You can use keema for keema curry or keema paratha, keema samosa, keema bread, etc.
My Partner who is non-vegetarian eater, reckons that using spring lamb yields best taste. I will wait for one of you readers to try this out and suggest, how far this above holds true.
While we are talking about Lamb recipe, I have observed that there are people who love eating chicken but won’t relish lamb much, at the same time there are people who will love lamb more than chicken any day. I advice to my readers that lamb being red meat, must be consumed with caution.
Method of making Lamb Keema
- Heat oil in a pan and add cumin seeds, bay leaves and black Cardamon and let them crackle. Add chopped onion now and sauté for a minute.
- Add Chopped chillies and mince Lamb in it and mix well. Sauté this until the meat colour changes to brown. Now add chopped tomatoes and all the spices listed above and sauté again for a minute.
- Add green peas, yogurt and mix well. Now add 1/2 cup of water and cover the pan with lid. Let it cook for 20-25 minutes.
- Open the lid and sauté it for few more minutes, till all the moisture dries away.
Pro tips
- Always use fresh minced meat for best taste.
- Use fresh peas. If using frozen, soak in water to bring to room temperature. Frozen peas tend to make keema watery.
- When you cook keema, meat will ooze out water. Cook on medium heat to evaporate water. If you like little watery, then you are good.
- You can add your own twist to the recipe by adding other vegetables.
- The granules of keema also change the taste. Some like finely minced meat, other like coarse minced meat.
- Add a bit of ghee / clarified butter for enhanced taste.
This lamb keema is
- Easy to make
- A one-pot meal
- Gluten-free
- Acts a great side dish with rice and bread or on its own as main dish with naan.
How to Store Keema
Keema is suitable for freezing. You can also freeze this lamb keema, however once you thaw it, do not re-freeze it. You can keep cooked mutton or lamb keema refrigerated for couple of days, though it tastes good when fresh.
Serving Suggestion
Serve this lamb keema hot with the choice of your bread, such as butter naan.
In case you are one who loves lamb and try out few other my successful recipes, I will recommend the following.
- Lamb Chops – This is a perfect starter for non-veg lover.
- Pickled Lamb / Achari Gosht
- Handi Gosht
- Lamb Biryani
Lamb Keema – Mutton Keema
Ingredients
- 500 Grams Minced Lamb / Mutton
- 1 Cup Green Peas Frozen or Fresh
- 2 Tomatoes Medium Size – Chopped
- 2-3 Black Cardamoms
- 1 Teaspoon Cumin Seeds
- 1 Onion Large Size – Finely Chopped
- 2 Green chillies Finely Chopped
- 1 Tablespoon Ginger Garlic Paste
- 1.5 Teaspoon Salt
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Red Chilli Powder
- 1.5 Teaspoon Coriander Powder
- 1 Tablespoon Dried Fenugreek Leaves / Kasuri Methi
- 3 Tablespoon Oil
- 2-3 Bayleaves
- 3 Tablespoon Yogurt
- 1/2 Teaspoon Garam Masala Powder
Instructions
- Heat oil in a pan and add cumin seeds, bay leaves and black Cardamon and let them crackle. Add chopped onion now and sauté for a minute.
- Add Chopped chillies and mince Lamb in it and mix well. Sauté this until the meat colour changes to brown. Now add chopped tomatoes and all the spices listed above and sauté again for a minute.
- Add green peas, yogurt and mix well. Now add 1/2 cup of water and cover the pan with lid. Let it cook for 20-25 minutes.
- Open the lid and sauté it for few more minutes, till all the moisture dries away.
- Transfer to a bowl and serve hot as a side dish with dal rice, or on its own with bread.
Notes
- I have used frozen peas in my recipe, but you can use fresh ones as well.
- You can add 1-2 tablespoon of Desi Ghee/Clarified Butter to enhance the taste of the dish.
- Adjust the amount of spices according to your taste level.