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.
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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
- chili peppers
- chili powder
- canned tomatoes
- ground lamb, may sub other ground meat
- tomato paste
HOW TO MAKE THIS RECIPE
HOW TO SERVE THIS RECIPE
- 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.
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