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Keema (Indian-Style Ground Meat)

4

25 min

Keema (Indian-Style Ground Meat)

Keema (Indian-Style Ground Meat) Photo 1

Time

25 min

Serving

4 persons

Calories

513

Rating

4.00★ (148)

Cuisine

Indian
Author: Victoria Buriak
This recipe for keema (Indian-style ground meat) is quick and easy. Ground lamb is cooked in a tomatoey mixture of garlic, onion, and garam masala. Serve it over rice or noodles or use it as a filling for samosas or pastries. This recipe may be modified by adding green peas (mattar), potatoes, or any other vegetable you like.

Ingredients

  • ½ pounds ground lamb: 1 piece
  • onion: 1 piece (chopped)
  • garlic: 2 clove (minced)
  • Garam Masala: 2 Tbsp
  • salt: 1 tsp
  • tomato paste: 4 tsp
  • beef broth: 0.75 cup

Metric Conversion

Stages of cooking

Keema (Indian-Style Ground Meat) Photo 21
Keema (Indian-Style Ground Meat) Photo 32
  1. Cook lamb in a large, heavy skillet over medium heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer lamb to a bowl; drain off all but 1 tablespoon fat from the skillet.
    Keema (Indian-Style Ground Meat) Photo 2
  2. Add onion to the skillet and sauté until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in garam masala and salt; cook for 1 minute. Return browned lamb to the pan with broth and tomato paste. Reduce the heat and simmer until lamb is fully cooked through and liquid has evaporated, 10 to 15 minutes.
    Keema (Indian-Style Ground Meat) Photo 3

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