🍛 Lamb keema

Name: Lamb keema
Total time: 40 min
Yield: 4
Cuisine: India · North India and Pakistan
Ingredients: 500 g minced lamb; 200 g green peas (fresh or frozen); 2 onions, finely chopped; 3 tomatoes, chopped; 2 tsp cumin seeds; 2 tsp garam masala; 3 garlic cloves and 1 tbsp ginger, grated; 1 tbsp vegetable oil, salt, fresh coriander

Origin: India · North India and Pakistan

600kcal

per serving · 300 g

200kcal

per 100 g

51 gProtein17 g / 100 g

36 gFat12 g / 100 g

18 gCarbs6 g / 100 g

Lamb keema is minced lamb cooked quickly with onion, tomato and green peas in a fragrant blend of cumin and garam masala. The mince turns browned and crumbly, coated in a thick, spiced tomato masala, with sweet pops of peas throughout. It is a hearty everyday dish, scooped up with flatbread or served with rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein17 g protein per 100 g — 34% of the calories

Not vegetarianbecause of: ground lamb

Not veganbecause of: ground lamb

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

ground lambpeasoniontomatogaram masalacumin

Recipe

4 servings40 min

Ingredients

500 g minced lamb
200 g green peas (fresh or frozen)
2 onions, finely chopped
3 tomatoes, chopped
2 tsp cumin seeds
2 tsp garam masala
3 garlic cloves and 1 tbsp ginger, grated
1 tbsp vegetable oil, salt, fresh coriander

Method

Heat the oil and fry the cumin seeds for 30 seconds.
Add the onions and cook until golden, then the garlic and ginger.
Add the minced lamb and stir-fry over high heat, breaking it up, until browned.
Add the tomatoes, garam masala and salt and cook for 10 minutes until thick.
Stir in the peas, cook for 5 minutes more and finish with coriander.

How to make it lighter

Brown the mince first and pour off the fat it releases.
Use lean mince and double the peas for a lighter, filling portion.
Serve with salad or a small portion of rice rather than buttered flatbread.

History

Keema, from the Urdu and Hindi word for minced meat, is an everyday dish across North India and Pakistan. Keema matar, with peas, is one of its most common home-style versions.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →