top of page

Lamb Keema

Updated: Jun 30, 2022

Preparation Time: 15 min. Cooking Time: 25-30 min. Serves 4


500 grams Lambs Mince

300 grams Onions Very Finely Chopped (preferably Indian Onions)

½ cup Tomato Passata

2 tbsp Ginger Paste

1 tbsp Garlic Paste

1 tbsp Green Chilli Paste

⅓ Cup Frozen Green Peas

Juice of ½ Lime

2 tbsp Oil

1 tbsp Butter

1½ tsp Cumin Seeds

1-inch Cinnamon Stick

4 Cloves

3 Green Cardamoms

1 tsp Turmeric powder

1½ tsp Red Chilli Powder

2 tsp Coriander-Cumin Powder (Dhana Jiru)

1½ tbsp Garam Masala Powder

Salt to taste

2 tbsp Coriander Finely Chopped


  1. Put the lamb mince in a bowl, add a ¼ cup of water and mix well until combined; keep aside.

  2. Heat oil in a pan and add the cinnamon, cloves and cardamoms. Once hot, add the cumin seed, onions and butter.

  3. Stir continuously until the onions turn golden brown, then add the ginger, garlic, green chilli paste, red chilli powder, coriander-cumin powder, garam masala and salt.

  4. Mix well and sauté for a minute, then add the tomato passata and cook for 3-5 minutes until it thickens.

  5. Now add the lamb mince, mix well and simmer for 10-12 minutes until the mince is cooked, stirring occasionally.

  6. Add the frozen peas, lime juice, chopped coriander, mix well and simmer for further 2-3 minutes.

  • Enjoy hot with tandoori naan or roti and tomato and red onion salad.

Lamb Keema | The Rasoi Recipes
Lamb Keema | The Rasoi Recipes


bottom of page