5 from 36 votes
Keema Recipe
Keema is a spiced minced meat dish featuring mutton (or alternative ground meats) cooked with onions, tomatoes, green peas, and a diverse blend of whole and ground Indian spices. The cooking process involves sautéing whole spices in ghee, then building flavors with aromatics and spices before cooking the meat gently until tender and flavorful. A touch of yogurt and lime juice balances the richness and adds moisture. This dish has a crumbly yet moist texture, making it ideal for serving with naan or dinner rolls.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
489 kcal
Course:
Main Course
Cuisine:
Indian, Pakistani
Ingredients
- 1 pound mutton or lamb, chicken, ground
- 3 tablespoon ghee or oil
- 1 1/4 cup yellow onion finely diced
- 1 green chili pepper finely diced
- 5 cloves garlic minced
- 1 1/2 teaspoon ginger grated
- 1 1/2 cup tomato finely chopped
- 1/2 cup green peas frozen
- 2 tablespoon PLAIN yogurt full-fat
- 1/4 cup water
- 1/2 teaspoon garam masala
- 1 teaspoon lime juice or lemon juice
- cilantro to garnish
Spices
- 1 teaspoon coriander powder dhaniya powder
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon cumin powder aka Jeera powder
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon salt adjust to taste
Whole Spices
- 1 tick cassia cinnamon about 1.5 inch, aka Dalchini
- 1 teaspoon cumin seeds aka Jeera
- 1/2 teaspoon black peppercorns optional
- 1 bay leaf Tej Patta
Instructions
- Heat medium size pan on medium-high heat and add ghee in it. Add all the whole spices and saute them for 30 seconds.
- Add onions, green chilies, saute for 4-5 minutes until they turn golden. Add ginger, garlic, and saute for 2 minutes until the raw smell is gone
- Add tomatoes and all spices. Saute for 4-5 minutes until the liquid is all dried up and the oil starts to separate.
- Add ground mutton. Mix well with the other ingredients. This is important, so the keema does not form lumps.
- Cook till the keema for 4-5 minutes until it changes color. Then lower heat, cover with a lid for 4-5 minutes. Then cook uncovered till the meat is cooked through and fat separates once again. This will take about 10-12 minutes. Stir at regular intervals.
- Add the green peas, yogurt, and water. Stir and cook for 3-4 minutes.
- Add garam masala and lemon juice, and mix well.
- Garnish with cilantro and serve hot with naan or dinner rolls (toast them with a little butter).
Cup of Yum
Notes
- Keema can be made with various ground meats such as mutton, lamb, chicken, turkey, or beef; adjust cooking time accordingly.
- If substituting potatoes for peas, add them early with the meat before covering and cooking.
- Stir regularly during cooking to prevent lumps and ensure even browning of the minced meat.
Nutrition Information
Calories
489kcal
(24%)
Carbohydrates
14g
(5%)
Protein
22g
(44%)
Fat
39g
(60%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Cholesterol
113mg
(38%)
Sodium
708mg
(30%)
Potassium
578mg
(12%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
782IU
(16%)
Vitamin C
22mg
(24%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 489
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 14g | 5% |
| Protein | 22g | 44% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 113mg | 38% |
| Sodium | 708mg | 30% |
| Potassium | 578mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 782IU | 16% |
| Vitamin C | 22mg | 24% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.