Lamb Keema Recipe Indian

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KEEMA RECIPE | MUTTON KEEMA CURRY RECIPE



Keema recipe | Mutton keema curry recipe image

Keema is a dish made of minced meat, onions, tomatoes, spices & herbs. This recipe will yield a delicious dish which be eaten with rice, or can be stuffed in sandwiches, wraps & naan.

Provided by Swasthi

Categories     Main

Time 30m

Number Of Ingredients 17

300 grams mutton keema ((I used lamb keema))
2 tbsps oil
1 small bay leaf (or tej patta)
2 to 3 green cardamoms (or elaichi)
1 small cinnamon (piece or dalchini)
2 to 3 cloves (or laung)
1 cup onions (finely chopped (2 medium sized))
1 green chili (chopped (deseeded))
1 tbsp ginger garlic paste
¼ cup tomato puree ( or tomato chopped finely (1 medium) (optional))
¼ cup water
Salt ( as needed)
1/8 tsp turmeric (or haldi)
¾ to 1 tsp red chili powder ((use as needed, less spicy variety))
1 tsp garam masala (or mutton masala or kitchen king masala (can use upto 1 ½ tsp))
2 tbsp mint leaves (or pudina (optional) finely chopped)
2 tbsp coriander leaves (daniya patta (finely chopped))

Steps:

  • Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.
  • Add green chilies and onions. Fry them well on a medium flame until evenly golden.
  • Saute ginger garlic paste for a minute or until the raw smell goes off.
  • Add keema and saute for 2 to 3 mins on a low heat.
  • Sprinkle salt & all the spice powders - turmeric, red chili powder and garam masala. Also add mint now.
  • Saute for 3 to 4 mins on a low heat.
  • Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
  • Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
  • Pour ¼ cup water, stir and cook covered until the keema is completely tender meaning it's cooked.
  • Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.
  • Sprinkle coriander leaves and stir.
  • Keep mutton keema covered until served.
  • Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.

Nutrition Facts : Calories 415 kcal, Carbohydrate 10 g, Protein 18 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 126 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

LAMB KEEMA



Lamb Keema image

Traditional Gujurati style curry made with minced lamb

Provided by lmayne

Time 50m

Yield Serves 4

Number Of Ingredients 17

2 onions, chopped
50g butter
3 tbsp vegetable oil
6 whole cloves
6 whole black peppercorns
3 small pieces of cassia bark or about an inch piece of cinnamon
1 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp garam masala
1 tsp turmeric
1 tin good quality (not sour) plum / san marzano tomatoes
2 -5 finger chillis (depending on your heat preference), chopped
5 cloves garlic
2 inch piece of ginger root
3 tsp salt
500g very lean lamb mince
1 small cup frozen peas

Steps:

  • Roast the cumin and coriander seeds in a dry frying pan until fragrant and then grind in a pestle and mortar or a spice grinder. This is known as 'dhana-jeeru' and features frequently in Indian cooking.
  • Melt the butter with the oil in a large pan and add the onion, cloves, cassia (or cinnamon), and peppercorns. Cook, stirring occasionally, over a medium high heat until the onion is well browned.
  • Discard the cassia (or cinnamon). Add 1 tablespoon of the dhana-jeeru mix, the garam masala, and the turmeric and fry for about 30 seconds stirring.
  • Add the tin of tomatoes and break them up with a spatula. Peel and mince the garlic and ginger and add to the pan with the chillis.
  • Cook the mixture over a medium heat for about 10 minutes, until the oil separates from the mixture at the edges.
  • Add the minced lamb and break up and mix into the mixture. Cover and cook over a low simmer for 35-45 minutes, adding the peas 10 minutes before the end. Check the seasoning and add more salt and garam masala if reqired.
  • Like most curries, this dish is best when cooled then reheated to allow the flavours to infuse, but this is optional. Reheat in the pan and serve with rice and / or chapattis.

KEEMA (INDIAN-STYLE GROUND MEAT)



Keema (Indian-Style Ground Meat) image

Serve over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.

Provided by ajr

Categories     World Cuisine Recipes     Asian     Indian

Time 25m

Yield 4

Number Of Ingredients 7

1 ½ pounds ground lamb
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons garam masala
1 teaspoon salt
4 teaspoons tomato paste
¾ cup beef broth

Steps:

  • In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.

Nutrition Facts : Calories 513 calories, Carbohydrate 6.4 g, Cholesterol 124.3 mg, Fat 40.7 g, Fiber 1.8 g, Protein 29.6 g, SaturatedFat 17.6 g, Sodium 884.6 mg, Sugar 2 g

LAMB KEEMA CURRY



Lamb Keema Curry image

This lamb curry has lots of big, bright, brash flavors, and a marvelous fragrance when cooking. It's good either all by itself as a one-dish meal (combining meat and several vegetables), or served with an Indian flatbread, or over rice or noodles. Plain yogurt makes a pleasantly cool accompaniment. You might even try a dollop of Greek tzatziki sauce on your keema!

Provided by Doug in Manhattan

Categories     Main Dish Recipes     Curries

Time 1h30m

Yield 5

Number Of Ingredients 19

1 (10 ounce) package frozen peas
2 tablespoons olive oil
1 pound ground lamb
1 cup diced onion
2 cloves garlic, minced, or more to taste
½ cup dried parsley
2 tablespoons curry powder
1 tablespoon ground cumin
1 tablespoon garam masala
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon crushed red pepper flakes, or more to taste
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
1 medium jalapeno pepper, diced, or more to taste
1 bunch fresh cilantro, chopped

Steps:

  • Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
  • Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
  • Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
  • Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 33.4 g, Cholesterol 60.7 mg, Fat 19.3 g, Fiber 8.3 g, Protein 22.5 g, SaturatedFat 6.1 g, Sodium 145.6 mg, Sugar 6.9 g

KHEEMA MATTAR (GROUND LAMB AND PEAS)



Kheema Mattar (Ground Lamb and Peas) image

This is a fantastic dish from northern India. It can be made with ground chicken, turkey, or pork, but it's best when made with lamb.

Provided by Cluich

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, crushed
in. piece fresh ginger, grated
2 green chilies, finely chopped (remove the seeds for less heat)
1 1/2 lbs ground lamb
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon chili powder (I use some extra-hot powder I got at an Indian market.)
1/2 teaspoon salt
1 cup water
1 1/2 cups frozen peas, thawed
2 tablespoons lemon juice

Steps:

  • Heat the oil and fry the onion for about five minutes over medium heat, until browned. Add the garlic, ginger and chillies and fry for two more minutes.
  • Add the lamb and stir-fry over high heat for about five minutes, then stir in remaining seasoning and water. Cover the pan and simmer for about 25 minutes.
  • Add the peas and lemon juice, then cook, uncovered, for about 10 minutes. (Suggestion: Serve with warm naan and plain yogurt.).

KEEMA (SPICED GROUND MEAT)



Keema (Spiced Ground Meat) image

Though elite, upper-caste Hindus tend to be vegetarian, most Indians eat meat, and many millions of Muslim Indians eat beef. This saucy keema, which can be made with chicken, lamb, beef or a combination of meat, is simple, comforting home cooking - the meat stretched out and made luxurious in a reduction of spiced tomato. It can be dinner with a couple of soft, shiny bread rolls, or a chapati and a dollop of yogurt. A friend of mine even mixes it with spaghetti and a moderate squirt of ketchup. (Don't judge!) The secret to this version is to take your time: Caramelize the onions properly for a strong foundation, and once you've added the beef, simmer it patiently until the sauce is dark and silky, and the fat has split away, risen to the top, and pooled in every nook.

Provided by Tejal Rao

Categories     meat, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1/4 cup neutral oil, such as grapeseed or canola
1 red onion, sliced
4 garlic cloves
1 (2-inch) piece fresh ginger, peeled
1 green finger chile (or serrano chile), stem removed
6 Roma tomatoes, quartered
1 pound ground beef (preferably at least 15 percent fat)
1/2 teaspoon chile powder, such as cayenne
Kosher salt
1/2 cup fresh cilantro leaves and tender stems
1/2 cup fresh mint leaves
1/2 teaspoon garam masala

Steps:

  • In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.
  • Add the garlic, ginger and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.
  • Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.
  • Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and serve.

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