Keema is one of those dishes that arrives at the table like a warm, sensible hug: quick to make, flexible, and deeply satisfying. This Lamb Keema recipe keeps things straightforward — a fragrant paste of onion, ginger and chilli, a short sauté, good spices, and a finish with yogurt and peas. It’s exactly the kind of weeknight comfort I turn to when I want bold flavor without a long list of steps.
I like this version because it respects the meat. The lamb mince cooks until it’s nicely browned, then picks up fragrant notes from garam masala, garlic and a touch of yogurt to round the acidity. The green peas add texture and color, and a sprinkle of fresh coriander brightens the whole pan at the end.
Below you’ll find the ingredient list, step-by-step directions copied exactly from the recipe’s source-of-truth, practical gear notes, common mistakes to avoid, and ideas for making the dish low-carb or dairy-free. Read through the steps once, then get going — this will be on the table in under 30 minutes.
Ingredients at a Glance
- 1 onion — provides the base sweetness and body when blended with ginger and chilli.
- 10 g (2 cm) piece ginger — adds warm, peppery brightness; blended into the paste.
- ½ green chilli — gives a gentle heat; adjust by removing seeds if you want milder spice.
- 2 cloves garlic — crushed and added later for a fresh garlicky note.
- 2 tbsp olive oil — the cooking fat for sautéing the paste and browning the mince.
- 2 tsp garam masala — the key spice blend for aroma and flavor depth.
- 500 g lamb mince — the main ingredient; breaks up and browns to create texture.
- 1 tomato, chopped — adds freshness and a little acidity to balance the meat.
- 2 tbsp plain yogurt — stirred in to add creaminess and a gentle tang.
- a pinch of salt — essential for seasoning; taste and adjust at the end.
- ½ tsp ground black pepper — adds a warm bite and rounds the spices.
- 3 tbsp water — loosens the mixture and helps the keema simmer to the right consistency.
- 50 g green peas (fresh or frozen) — for texture, color and a touch of natural sweetness.
- 1 tsp fresh coriander — chopped and sprinkled as a garnish to finish the dish.
Lamb Keema in Steps
- Put 1 onion, 10 g (2 cm) piece ginger and ½ green chilli into a food processor and blend to a paste. If you don’t have a processor, finely chop and mash together.
- Heat 2 tbsp olive oil in a large pan or wok over medium heat.
- Add the onion–ginger–chilli paste to the pan and sauté for 1 minute.
- Add 2 cloves crushed garlic and sauté until fragrant, about 30 seconds.
- Add 500 g lamb mince to the pan. Use a wooden spoon to break up the meat and cook, stirring occasionally, until browned and no longer pink (about 5–7 minutes).
- Sprinkle in 2 tsp garam masala and stir for 1–2 minutes to coat the meat and release the spice aroma.
- Add 1 chopped tomato and cook for 1 minute, then stir in 2 tbsp plain yogurt until evenly combined.
- Season with a pinch of salt and ½ tsp ground black pepper, add 3 tbsp water, and let the mixture simmer for 5 minutes.
- Stir in 50 g green peas (fresh or frozen), reduce the heat to low, and cook uncovered for 10 minutes, until the peas are heated through and the sauce is slightly reduced.
- Taste and adjust seasoning if needed, then sprinkle 1 tsp fresh coriander over the keema to garnish and serve.
Reasons to Love Lamb Keema
This dish is compact on time and huge on flavor. It’s forgiving: small timing tweaks won’t collapse the dish, and the ingredients are forgiving, too. Lamb mince cooks quickly and carries spices well, so you get an intense, layered flavor from just a few pantry staples.
It’s also incredibly versatile. Serve it over rice, tuck it into flatbreads, use it as a topping for baked potatoes, or spoon it over a bed of wilted greens. The texture is satisfying — the browned mince, the soft tomato pockets and the pop of peas give you a balanced mouthfeel.
Low-Carb/Keto Alternatives
The core recipe is already low in carbs compared to many curry dishes that rely on starchy bases. To keep it strictly keto:
- Skip serving with rice or bread. Serve the keema over cauliflower rice, shredded cabbage sautéed with a little oil, or on a bed of spinach.
- Omit the peas for a slightly lower carb count; you’ll lose some sweetness but gain more flexibility for keto sides.
- Use full-fat plain yogurt to keep the fat content higher and avoid low-fat varieties that can add unwanted carbs or watery texture.
What You’ll Need (Gear)
- Food processor or blender — to make the onion–ginger–chilli paste quickly; a knife will work if you don’t have one.
- Large pan or wok — roomy enough to brown 500 g lamb mince without overcrowding.
- Wooden spoon or spatula — to break up the mince and stir without scratching your cookware.
- Measuring spoons and cups — for accurate garam masala, oil and yogurt amounts.
- Sharp knife and board — for chopping the tomato and prepping coriander.
Errors to Dodge
There are a few small mistakes that can turn a confident weeknight dish into a bland or weepy one:
- Don’t overcrowd the pan when browning the mince. If the pan is too full the meat will steam rather than brown. Brown in batches if needed.
- Don’t skip the short sauté of the paste and garlic. That minute builds a base of flavor — rushing it will make the keema flatter.
- Avoid adding yogurt to a very hot pan. Stir the yogurt in off the highest heat and let the pan cool slightly or remove from heat briefly to prevent curdling.
- Don’t overcook the peas. If using frozen peas, they only need to be heated through; overcooking makes them mushy and dulls their sweetness.
Dietary Swaps & Alternatives
If you need to adapt for diets or preferences, these swaps work well without changing the soul of the dish:
- Swap lamb mince — use beef or turkey mince if you prefer, keeping the same weight and cooking time adjustments as needed.
- Dairy-free option — replace the 2 tbsp plain yogurt with a spoonful of coconut cream or a dairy-free yogurt. Stir in gently to maintain creaminess.
- Milder version — remove the seeds from the ½ green chilli or reduce it to a quarter if heat is a concern.
- Make it more veg-forward — double the peas or add finely diced bell pepper or grated carrot to stretch the dish and add nutrients.
Behind the Recipe
Keema is a classic South Asian preparation for minced meat. It’s traditionally simple because the meat itself is central: you want it to brown properly and then be gently stewed with aromatics and spices. Garam masala here functions as the key aromatic finish rather than a heavy spice burden. The yogurt is a traditional way to add richness and temper heat.
I keep this recipe deliberately uncluttered. The techniques — pulsing aromatics into a paste, browning the mince, and finishing with yogurt and peas — are the core skills. Once you’re comfortable with those, you can tailor spices, heat level and vegetables to personal taste.
Keep-It-Fresh Plan
Leftovers keep well and often taste better the next day once the flavors have melded.
- Fridge: Store in an airtight container for up to 3 days. Cool completely before refrigerating to avoid raising the fridge temperature.
- Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a pan over low-medium heat with a splash of water if it has dried; cover for a few minutes to steam through. Microwave reheats fine in short bursts, stirring between intervals.
- Freshness tips: Add a fresh sprinkle of coriander and a squeeze of lemon when serving leftover keema to brighten flavors that may have dulled in storage.
Lamb Keema Q&A
- Is lamb mince essential? No. Lamb has a distinctive flavor, but beef, turkey or chicken mince can replace it. Adjust cooking times slightly for leaner meats.
- Can I make this spicier? Yes. Add extra green chilli, a pinch of red chili flakes, or a small amount of chilli powder when you add the garam masala.
- What if my keema is too wet? Simmer uncovered a bit longer to reduce the liquid. Increase heat slightly and stir so it doesn’t stick.
- What if it’s too dry? Stir in a splash more water or a little extra yogurt and simmer briefly to bring moisture back.
- Can I double the recipe? Yes. Use a larger pan and brown the meat in stages if necessary to avoid steaming.
Bring It to the Table
Serve Lamb Keema simply: spoon it into warmed bowls and offer rice, naan or flatbreads on the side. For a lighter meal, place the keema over steamed cauliflower rice or a bed of wilted greens. A dollop of cooling yogurt or raita and extra chopped coriander make for a nice contrast. If you want a fresh crunch, a simple cucumber and onion salad dressed with lemon and salt pairs beautifully.
This Lamb Keema is unfussy, adaptable and reliably delicious. It’s one of those recipes you’ll come back to when you want something flavorful on a tight timeline — and something your family will happily eat again and again.
Lamb Keema
Ingredients
Ingredients
- ?1 1onion
- ?10 grams 0.35 ozginger2 cm piece
- ?1/2 0.5green chilli
- ?2 cloves 2 clovesgarlic
- ?2 tbsp 2 tbspolive oil
- ?2 tsp 2 tspgaram masala
- ?500 grams 1 lblamb mince
- ?1 1tomatochopped
- ?2 tbsp 2 tbspplain yogurt
- ?a pinch of salt
- ?1/2 tsp 0.5 tspblack pepperground
- ?3 tbsp 3 tbspwater
- ?50 grams 0.5 cupgreen peasfresh or frozen.
- ?1 tsp 1 tspcorianderfresh to garnish
Instructions
Instructions
- Put 1 onion, 10 g (2 cm) piece ginger and ½ green chilli into a food processor and blend to a paste. If you don't have a processor, finely chop and mash together.
- Heat 2 tbsp olive oil in a large pan or wok over medium heat.
- Add the onion–ginger–chilli paste to the pan and sauté for 1 minute.
- Add 2 cloves crushed garlic and sauté until fragrant, about 30 seconds.
- Add 500 g lamb mince to the pan. Use a wooden spoon to break up the meat and cook, stirring occasionally, until browned and no longer pink (about 5–7 minutes).
- Sprinkle in 2 tsp garam masala and stir for 1–2 minutes to coat the meat and release the spice aroma.
- Add 1 chopped tomato and cook for 1 minute, then stir in 2 tbsp plain yogurt until evenly combined.
- Season with a pinch of salt and ½ tsp ground black pepper, add 3 tbsp water, and let the mixture simmer for 5 minutes.
- Stir in 50 g green peas (fresh or frozen), reduce the heat to low, and cook uncovered for 10 minutes, until the peas are heated through and the sauce is slightly reduced.
- Taste and adjust seasoning if needed, then sprinkle 1 tsp fresh coriander over the keema to garnish and serve.
Equipment
- Food Processor
- large pan or wok
- Wooden Spoon
Notes
This lamb Keema can be stored in the freezer in a plastic container for up to 3 months.
