Skip to Content

Lamb Keema Recipe | An Easy Weeknight Indian Dinner

Ground lamb pan-fried with aromatics and chili powder for a fast and easy weeknight dinner. The family can decide whether to serve this over rice, naan or pita for a real crowd pleaser. Or go all in and stuff wonton wrappers with this lamb recipe for a deep fried samosa.

Keema in a cast iron skillet with more cilantro on top.

The first time I had Keema was at a family member’s house more than 20 years ago. I ate this savory dish made with ground beef over rice. As the home cook described how to make this dish, I was amazed at how easy this dish was. I couldn’t really cook at the time but what she described was something I definitely could handle, even with my inexperience. Something so tasty that was easy to make, that’s my kind of meal.

Over the years I have made some version of Keema many times. I have made it with ground beef, turkey and pork in addition to lamb. The ingredients are really up to you but the style I made today is my favorite so far. You will find a lot of Keema recipes made with potato and frozen peas. My husband doesn’t like cooked peas and I had planned to serve this over rice so opted out of both.

For a stand-alone dish, definitely add cooked, cubed potatoes, just add them in the end for a complete meal.

Are you cooking for a large family? Simply double this recipe. You will need a large skillet though, or maybe two. Even though I made this in a skillet, you could use a dutch oven also.

WHAT YOU NEED FOR THIS RECIPE

Ingredients for lamb keema.

  • onion
  • scallions
  • cilantro
  • chili peppers
  • garlic
  • ginger
  • chili powder
  • canned tomatoes
  • ground lamb, may sub other ground meat
  • tomato paste
A small bowl with tomato paste.

HOW TO MAKE THIS RECIPE

Thinly sliced onions frying in a pan.
Fry thinly sliced onions in oil until soft.
Onions turned red when frying with spices and tomato paste.
Add chili powder, tomato paste, garlic, ginger and chili peppers, stir constantly.
Keema ingredients cooking in a skillet.
Add tomatoes and cook, stirring frequently until moisture has evaporated.
Cilantro added to skillet.
Add half of the cilantro and scallions.
Keema ingredients cooking in a skillet.
Push the tomato onion mixture to the sides of the pan, add the ground meat. Break up ground meat with wooden spoon and cook until no longer pink and the meat is cooked through.
Keema in a cast iron skillet.
Serve with the rest of the cilantro as garnish.

HOW TO SERVE THIS RECIPE

A spoonful of keema.
  • Serve over white rice, bulgur or pearled barley.
  • Serve in a pita pocket with yogurt sauce as a garnish.
  • Serve on top of naan bread with a drizzle of yogurt sauce like a pizza.
  • Stuff wonton wrappers, fold over into a triangle, seal sides and deep fry for Samosas.
  • Serve on a bun for a spicy Sloppy Joe experience.

Did you make this recipe?  Don’t forget to rate the recipe and comment below!  Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)

CRAVING MORE?  Subscribe to my newsletter and join me on Facebook, Pinterest and Instagram for the latest recipe and news!

Keema in a cast iron skillet.

Lamb Keema Recipe

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ground lamb pan-fried with savory spices and aromatics for a fast and easy weeknight dinner. The family can decide whether to serve this over rice, naan or pita for a real crowd pleaser. Or go all in and stuff wonton wrappers with this lamb recipe for a deep fried samosa.

Ingredients

  • 2 cups thinly sliced onion
  • 2 Tbs vegetable oil
  • 1 cup diced Anaheim chili, may substitute another medium heat chili pepper
  • 1 Tbs chili powder
  • 2 Tbs garlic, minced
  • 2 Tbs ginger, minced
  • 2 Tbs tomato paste
  • diced tomatoes
  • 3 scallions, sliced
  • 1 bunch of cilantro, divided
  • 1 lb ground lamb, may substitute other ground meat

Garnish

  • half of the cilantro

Instructions

  1. In a large skillet, add oil and onions. Cook over medium-low heat until onions are soft.
  2. Add chili powder, garlic, ginger, tomato paste and chili peppers. Stir frequently for 2 minutes.
  3. Increase heat to medium and add diced tomatoes, stir until combined. Add scallions and half of the cilantro. Continue to cook until juice from tomatoes evaporates off.
  4. Push vegetable mixture to the sides of the pan, add the ground lamb. Break apaprt the lamb into small pieces with a wooden spoon or spatula. Continue to cook until meat is no longer pink and cooked through.
  5. Serve with the remaining cilantro as a garnish.

Notes

    SERVING SUGGESTIONS:

    • Serve over white rice, bulgur or pearled barley.
    • Serve in a pita pocket with yogurt sauce as a garnish.
    • Serve on top of naan bread with a drizzle of yogurt sauce like a pizza.
    • Stuff wonton wrappers, fold over into a triangle, seal sides and deep fry.
    • Serve on a bun for a spicy Sloppy Joe experience.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 99mgSodium: 328mgCarbohydrates: 16gFiber: 3gSugar: 6gProtein: 29g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Hannah

Monday 25th of January 2021

Great meal. I love how simple it was to make! I ate the Keema with your naan recipe (yum!) as a taco. It was delicious.

Skip to Recipe