Keema is one of my favorite meals. There is something satisfying about about eating a bowl of Keema and rice, I prefer rice since I am South Indian but keema would pair well with roti as well. When I eat Keema and rice, I eat my meal very quickly and feel sad when all the food is gone. This meal is delicious and low carb friendly if you serve it with a rice alternative. On a cheat day I will eat this with white rice. However, on a normal day I will eat this Keema with either quinoa or cauliflower rice.
Any recipe can be tailored to your taste. One big thing Indians love is chillies. I have offered non-spicy alternatives for this recipe that could help you enjoy the same meal without burning your mouth. On the flip side if you enjoy heat and the number of chillies I am using seem too little for you add more! This recipe is tailored to my family’s spice tolerance. Enjoy!
- 1 lb Ground Lamb
- 3 tbsp Canola Oil
- Green Chillies, chopped, to taste (use 1/4 bell pepper for non-spicy alternative)
- 2 cups Yellow Onions, chopped
- 2 tbsp Ginger Garlic Paste (or 1 tbsp minced garlic and 1 tbsp minced garlic)
- Whole spices:
- 2 Dried Red Chillies (use half a dried ancho pepper for non-spicy alternative)
- 1" piece Cinnamon,
- 4 Cloves
- 3 Green Cardamon
- 2 tbsp Coriander Seeds
- 1 tsp Black Pepper
- 1 tsp Cumin
- 1.5 tsp Garam Masala
- 1/4 tsp Turmeric
- 2 small or 1 medium Tomato(es)
- 1 cup Frozen Green Peas
- 2 tsp Lemon Juice
- 1/4 cup Mint Leaves
- Salt to taste
- Toast and grind the whole spices
- Puree tomatoes
- Mix pureed tomatoes with ground lamb to loosen meat mixture
- Heat oil in a pan on medium heat
- When oil has warmed up saute green chillies until fragrant
- Add onions to the pan and saute. Note that the goal is to hear a sizzling sound in the pan, if your pan cools off too much because 2 cups is a lot of onions, you may have to increase the burner heat a little at this point to avoid steaming the onions.
- Add 1/2 tsp of salt to help onion cook faster
- When onions are golden add ginger garlic paste and saute. If you increased the heat for the onions you may have to reduce it at this point to not burn the ginger garlic paste.
- Add ground whole spices, 1 tsp of garam masala, 1/4 tsp turmeric, and 1/2 tsp of salt
- Add tomato and ground lamb mixture and saute well, breaking up any large chunks that start to form during the cooking process
- Cover pan with a lid and cook for 10 mins
- When meat has fully browned, add frozen green peas and 1/2 tsp of garam masala.
- Cook for another 5 mins with the lid open
- Adjust salt to taste
- Add 2 tsps of lemon juice
- Tear mint leaves in half and add to the pan, mix well and turn off heat.
- Serve hot with cooked rice, quinoa, or cauliflower rice.