Best Lamb Keema Recipes

LAMB KEEMA

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.

LAMB KEEMA CURRY

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.

LAMB KEEMA SHEPHERD'S PIE

Steps:

• Heat the oil in a large pan and cook the onions until soft and starting to brown, about 8-10 mins. Push to one side of the pan and add the lamb. Leave the meat alone until the underside is browning, then break it down with the back of a spoon. Leave to brown for a few mins more, then stir in the ginger, garlic, spices and tomato purée. Stir for a few mins until the mixture is sticky and aromatic. Add 600ml water, the stock cube and the sugar.
• Bring to a simmer, then lower the heat and cook for 45 mins, stirring occasionally to prevent it from sticking. The sauce should be thick but if it reduces too quickly, add a splash of water or cover with a lid.
• Put the sweet potatoes and potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and simmer for 15 mins until tender. Drain and leave to steam dry for 10 mins.
• Mash the potatoes with the cheese and some seasoning. Tip the mince into a baking dish about 20 x 35cm and 10cm deep. Stir in the peas. Cover with the mash, making dips and peaks with the back of your spoon, or pipe the mash on for a neater finish. Crush the poppadums in your hands and scatter over the mash, then drizzle over a little oil. You can now chill for up to two days or freeze for two months. If cooking straightaway, heat oven to 180C/160C fan/gas 4.
• Bake for 45 mins until golden and bubbling around the edges. Leave to cool for 5 mins, then serve with the green chilli scattered over, if you like.

SPICY LAMB KEEMA PAU

Steps:

• First, make the buns. Heat the milk and honey in a saucepan until steaming. Add the butter, then set aside to cool. Mix the flour, cumin, yeast and 1 tsp salt in a large bowl. Add the cooled milk mixture and stir to form a dough. Tip the dough onto a work surface and knead for 10 mins until soft and stretchy, or mix with a dough hook in a food mixer for 5 mins. Return to the cleaned bowl, cover with cling film and set aside to rise for 1-2 hrs or until doubled in size.
• Meanwhile, heat the oil in a large pan. Add the onion and cook for 5 mins until soft. Add the garlic and chilli, stir for 1-2 mins, then tip in the lamb. Brown the mince all over, breaking it up with a wooden spoon, then add the tomato purée, curry powder and flour and cook for 2-3 mins more. Add the chopped tomatoes and mango chutney along with 150ml water, season well, cover and cook for 30 mins (add some more water if the mince looks too dry).
• When the dough has risen, knock out the air and divide into eight equal pieces. Shape into balls by pinching and tucking the edges into the centre, then flip over so the smooth side is on top. Arrange on one or two baking sheets lined with baking parchment. Squash each bun a little with your palm - they should be about 8cm in diameter. Cover loosely with oiled cling film and leave to rise for 30 mins or until almost doubled in size. Heat oven to 200C/180C fan/gas 6.
• Check the consistency of the mince - it should be thicker than a ragu. If it's too runny, remove the lid and continue cooking until the sauce has reduced.
• Uncover the rolls, brush with the beaten egg and sprinkle with cumin seeds. Bake for 20-25 mins until golden brown, then transfer to a wire rack and leave to cool. If making a day ahead, store in an airtight container.
• To serve, fry the eggs to your liking. Split the buns and lightly toast the cut sides under the grill. Pile in the spicy lamb, fried eggs, coriander, shallot and carrot. Serve with extra mango chutney and tuck in with plenty of napkins to hand.

LAMB MINCE WITH SPINACH (KEEMA SAAG)

Steps:

• Mix spices together, and set aside.
• Over medium-high heat, heat oil in a large pan, adding in the onion, ginger, garlic and chilies. Saute until soft.
• Add spice mix to onion mixture, allowing to fry for 1 minute.
• Add tomato paste, incorporating well, and fry for 1 minute.
• Add ground lamb, mix well with mixture and allow to cook thoroughly. Carefully drain off any fat.
• Reduce heat and add water and spinach. Simmer for 30 minutes, being careful not to let lamb mixture go dry.
• Add yogurt, coriander, salt and lemon juice. If more heat is desired, add a pinch of cayenne pepper. Simmer for a further 10 minutes.
• Once simmered, keema should have a paste-like consistency. If mixture is too wet, simply simmer uncovered until reduced.

KEEMA MATAR (INDIAN GROUND LAMB & PEAS IN YOGURT)

Steps:

• Slice 2 inches of ginger thinly; julienne remaining 1 1/2 inches. Put garlic, sliced ginger, 2 tsp. garam masala, turmeric, and 1/2 cup water into a blender and puree to a wet paste. Set aside. Heat ghee in a large cast-iron skillet over medium-high heat. Add coriander, cumin, chiles, and bay leaf. Stir until fragrant and beginning to brown, about 1 minute. Stir in the onion and season with salt and pepper. Cook lightly until golden, 6-7 minutes. Add reserved spice paste and tomato paste; cook, stirring constantly, until mixture is caramelized, 3-4 minutes. Add meat and cook, stirring and breaking up into small pieces, until browned and cooked through. Add plum tomatoes and cook, stirring occasionally, until softened, about 3 minutes more. Remove skillet from heat and stir in julienned ginger, remaining garam masala, yogurt, peas, and cilantro. Season with salt and pepper. Serve immediately with rice or flatbread.

LAMB KEEMA

Steps:

• 1. Place the potatoes in a microwave safe bowl and precook them on "High" for 5 minutes, stirring them halfway through cooking; set aside.
• 2. In a large saucepan over medium heat, add oil and ghee. When hot, add onions and sauté for 2 minutes. Add peppers and sauté for 2 minutes. Add ginger and sauté for 30 seconds before adding garlic; sauté for 1 minute.
• 3. Add lamb and cook for 2 minutes, breaking the meat into small pieces. Add garam masala, coriander, cumin, turmeric, cayenne pepper, ground cinnamon, black pepper and salt; sauté until the meat is no longer pink.
• 4. Pour in the red wine, stir well and cook for 5 minutes.
• 5. Add diced tomatoes and bring it back to a simmer. Add the partially-cooked potatoes, blend them well into the mixture and increase the heat to high. When boiling, reduce the heat back to medium and simmer for 15 minutes. During the cooking time, gently push the potatoes down using a fork.
• 6. Add peas and cilantro; cook until heated through, about 6 to 7 minutes. Serve with naan bread and garnish with cilantro.
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