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Keema Kheema Recipe

Ground lamb cooked with curry spices and baby green peas

 Historically, Keema is a Persian dish, you can find earliest documented recipe during Akbar Qimah Shurba Recipe (Ain-I-Akbar). In United States there is a state dish called "Chili" in State of Texas. Texan Chili is made with ground beef and Mexican spices. In India, Keema is a similar dish made from ground Lamb with Indian spices. You can use this recipe with mutton or beef as well.

How to cook lamb?



1. Cooking oil: ¼ Cup 
2. Finely chopped onions (preferably ground): 1½ Cup 
3. Minced Garlic: 2 Tablespoons Cup

4. Finely chopped ginger: 1"x1"
5. Chopped Hari Mirch (Serrano Pepper): 2
6. Ground Lamb: 1½ Pound 
7. Turmeric Powder: ¼ teaspoon 
8. Cumin Powder: 1 teaspoon 
9. Coriander powder: 1 teaspoon 
10. Cinnamon stick 3"x¼" broken in half : 1
11. Cloves: 6

12. Black Cardamom cracked open: 3

13. Black Peppercorn: 6
14. Lal Mirch powder (Cayenne): ½ teaspoon  or to taste
15. Salt: ½ teaspoon or to taste
16. Tomato Puree: 1 Cup 
17. Dahi (Yogurt): ¼ Cup 
18. Water: 1 Cup

19. Defrosted Baby green peas: 1 Cup (Optional)

20. Chopped fresh Cilantro: 2 Tablespoons



1. Heat oil in a heavy bottom pan. Add onions and sauté onions till clear about 5 minutes. Add Garlic, Ginger and Hari Mirch. Continue Sautéing about 90 seconds.

2. Add Ground lamb. On medium heat continue cooking and breaking up the lamb, till all the lamb has turned brown. 

2. Add ingredients 7 through 15. Sauté about one minute. 

4. Add Tomato Puree. Continue sautéing till it forms a mixture (shiny).

5. Stir in Dahi. Continue sautéing for 2 minutes
6. Add water. Bring to a near boil. Turn down heat to medium. Cover. Simmer covered for 30 minutes or till done. 

7. When meat is tender, stir in baby peas. Bring it to a boil. Shut off heat. Do NOT cook peas for long time, they loose color and become mushy.
Garnish with fresh chopped Cilantro 


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