Introduction to Lamb Keema Curry

Lamb Keema Curry, often simply called Keema, is a popular dish that showcases the versatility of lamb mince in Indian cuisine. It’s known for its robust flavors and is typically enjoyed with rice, bread, or even as a filling for wraps. The dish’s name “keema” refers to minced meat, and in this recipe, we’ll explore how to balance spices and ingredients to create a savory, aromatic curry that’s perfect for any occasion.

Ingredients You’ll Need

Before diving into the cooking process, gather these essential ingredients:

Lamb Mince: About 500 grams, preferably lean.

Onions: 2 large, finely chopped.

Tomatoes: 3 medium-sized, pureed or finely chopped.

Garlic: 4 cloves, minced.

Ginger: 1-inch piece, grated.

Green Chilies: 2, finely chopped (adjust to taste).

Spices: 1 teaspoon each of ground coriander, ground cumin, turmeric powder, and garam masala.

Salt: To taste.

Oil: 2 tablespoons (vegetable or sunflower oil works well).

Fresh Coriander: A handful, chopped, for garnish.

Lemon Juice: From 1 lemon.

Water: As needed for the curry consistency.

Step-by-Step Cooking Instructions


Start by preparing your ingredients:

Finely chop the onions, tomatoes, garlic, and green chilies.

Grate the ginger and set aside.

Measure out your spices (coriander, cumin, turmeric, garam masala).

Cooking the Lamb Keema

Heat the Oil: In a large, heavy-bottomed pan or skillet, heat the oil over medium heat.

Sauté Onions: Add the chopped onions and sauté until they turn golden brown, stirring frequently to prevent burning.

Add Garlic, Ginger, and Green Chilies: Once the onions are browned, add the minced garlic, grated ginger, and chopped green chilies. Sauté for another 2-3 minutes until fragrant.

Spices: Add the ground coriander, ground cumin, turmeric powder, and salt. Mix well and cook for a minute until the spices release their aroma.

Cook the Lamb: Add the lamb mince to the pan. Break up any lumps with a spoon and mix well with the onion-spice mixture. Cook until the lamb is browned evenly, stirring occasionally to ensure even cooking.

Tomatoes: Once the lamb is browned, add the pureed or finely chopped tomatoes. Mix well and cook for another 5-7 minutes until the tomatoes soften and the mixture thickens slightly.

Simmering: Reduce the heat to low and let the curry simmer gently for about 15-20 minutes, stirring occasionally. Add water as needed to adjust the consistency of the curry.

Garam Masala and Lemon Juice: Sprinkle garam masala over the curry and squeeze in the lemon juice. Mix well and let it simmer for another 2-3 minutes to allow the flavors to meld together.


Garnish: Garnish with freshly chopped coriander leaves before serving.

Serve: Serve hot with steamed rice, naan bread, or any flatbread of your choice.


Enjoy the rich flavors and aromatic spices of this Lamb Keema Curry, a dish that brings together the essence of Indian culinary tradition. Whether you’re cooking for a family dinner or a gathering with friends, this recipe promises to delight with its hearty flavors and comforting appeal. Adjust the spice levels to suit your taste preferences and savor every bite of this flavorful lamb dish.