Save This aromatic dish features ground meat simmered with fragrant spices, tomatoes, and green peas. The warming blend of cumin, coriander, and garam masala creates layers of flavor, while the tender meat and vegetables make for a satisfying meal. Ready in under an hour, it pairs beautifully with basmati rice or freshly baked naan bread.
The first time I made Keema, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. That warm, earthy blend of toasted cumin and coriander is something you never forget. Now this curry is my go-to when I need something comforting but not too complicated.
Last winter, I made a massive batch for a snowed-in weekend with friends. We sat around the coffee table, dipping warm naan into bowls of steaming curry while watching bad movies. Someone actually licked their plate clean.
Ingredients
- 500 g ground lamb or beef: Lamb adds richness but beef works beautifully too
- 1 large onion, finely chopped: Take your time here, golden onions build the flavor foundation
- 2 cloves garlic, minced: Fresh garlic makes all the difference
- 1-inch fresh ginger, grated: Grating releases more juice than chopping
- 2 medium tomatoes, chopped: Canned work in a pinch, fresh when possible
- 1 cup frozen green peas: They add sweetness and pops of color
- 2 green chilies: Adjust based on your heat tolerance
- 1½ tsp ground cumin: Toasting this in oil unlocks its earthy perfume
- 1½ tsp ground coriander: Bright and citrusy, balances the deeper spices
- 1 tsp garam masala: Added at the end for aromatic finishing notes
- ½ tsp turmeric: Gives that gorgeous golden color
- ½ tsp chili powder: Use mild or hot based on preference
- 1 tsp salt: Adjust to taste as you go
- ½ tsp black pepper: Freshly ground hits harder
- 3 tbsp vegetable oil: Enough to properly sauté the onions
- ¼ cup water: Creates the perfect sauce consistency
- 2 tbsp fresh cilantro, chopped: Brightens everything up
- Lemon wedges: A squeeze cuts through the richness
Instructions
- Start your base:
- Heat oil in a large skillet over medium heat, add onions and sauté until they turn golden and soft, about 6 minutes
- Build the aromatics:
- Add garlic, ginger, and green chilies, cooking for just 1 minute until fragrant
- Toast your spices:
- Stir in cumin, coriander, turmeric, chili powder, and pepper, letting them bloom in the hot oil for 30 seconds
- Brown the meat:
- Add ground meat, breaking it up with a wooden spoon and cooking until browned, 5 to 7 minutes
- Add tomatoes:
- Stir in chopped tomatoes and salt, cooking until tomatoes break down and oil starts separating
- Simmer together:
- Add water and frozen peas, cover, and simmer on low for 10 minutes, stirring occasionally
- Finish with flair:
- Uncover, sprinkle garam masala and cilantro, cook for 2 more minutes before serving with extra garnish and lemon
Save My cousin texted me at midnight once begging for this recipe after eating it at my place. Now her family requests it every Sunday.
Making It Your Own
Ground turkey or chicken makes a lighter version, though I find lamb adds something special. Sometimes I throw in diced potatoes when I add the peas for extra bulk.
Serving Suggestions
Basmati rice soaks up the sauce perfectly. Warm naan or roti for scooping makes the meal feel complete.
Make It Ahead
This curry freezes beautifully and actually tastes better after sitting overnight.
- Double the batch and freeze portions for busy weeks
- Reheat gently with a splash of water if needed
- Fresh cilantro and lemon should be added just before serving
Save Theres something deeply satisfying about a one-pot meal that tastes like it simmered all day. Enjoy every bite.
Questions & Answers
- → What type of meat works best?
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Ground lamb or beef are traditional choices, offering rich flavor and tender texture. Ground turkey or chicken create a lighter version while still absorbing the aromatic spices beautifully.
- → Can I make it spicier?
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Adjust the heat by adding more green chilies or increasing the chili powder. Start with small amounts and taste as you go—you can always add more spice but cannot remove it once incorporated.
- → What should I serve with it?
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Fluffy basmati rice, warm naan, or roti bread are classic accompaniments. The mild flavors of rice or the slight char of naan balance the aromatic spices perfectly.
- → How long does it keep?
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Store in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight. Reheat gently on the stove with a splash of water if needed.
- → Can I freeze it?
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Yes, this freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat thoroughly before serving.
- → What vegetables can I add?
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Diced potatoes or carrots work wonderfully, adding bulk and sweetness. Add them along with the tomatoes so they cook through. Bell peppers or spinach can be stirred in during the last few minutes.
