Main CourseDinner

Pakistani Lamb Keema

Name: Pakistani Lamb Keema
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: pakistani, indian
Ingredients: 500 g lamb mince lean; 2 tbsp ghee; 1 pcs yellow onion finely chopped; 2 tbsp ginger grated; 2 tbsp garlic minced; 2 pcs green chili slit lengthwise; 1 tsp cumin powder; 1 tsp coriander powder; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp garam masala; 2 pcs tomato finely chopped; 0.5 cup water; 0.75 tsp salt; 2 tbsp fresh coriander chopped

Savor the rich, aromatic flavors of this traditional Pakistani Lamb Keema, a comforting minced lamb curry slow-cooked to perfection. Infused with ginger, garlic, fresh tomatoes, and a vibrant blend of cumin, coriander, and garam masala, this dish offers a deeply satisfying and fragrant experience.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 429 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 glamb mince, lean
2 tbspghee
1 pcsyellow onion, finely chopped
2 tbspginger, grated
2 tbspgarlic, minced
2 pcsgreen chili, slit lengthwise
1 tspcumin powder
1 tspcoriander powder
0.5 tspturmeric powder
0.5 tspred chili powder
1 tspgaram masala
2 pcstomato, finely chopped
0.5 cupwater
0.75 tspsalt

garnish

2 tbspfresh coriander, chopped

Equipment

Large heavy-bottomed pot · Wooden spoon · Chef's knife · Cutting board · Grater (optional)

The method

Step by step

1
Heat the ghee in a large, heavy-bottomed pot or deep pan over medium heat until shimmering.
About 1 min
Cook’s note: Using a heavy-bottomed pot helps distribute heat evenly and prevents sticking, especially during the long simmer.
2
Add the finely chopped yellow onion to the hot ghee and sauté, stirring frequently, until it turns a deep golden brown and becomes soft, about 7-10 minutes.
About 10 min
Cook’s note: Properly browning the onions is crucial for developing a rich, sweet base flavor for the curry. Don't rush this step.
3
Stir in the grated fresh ginger, minced garlic, and finely chopped green chilies. Cook for 1-2 minutes, stirring constantly, until a fragrant aroma fills your kitchen.
About 2 min
Cook’s note: Adjust the amount of green chilies to your preferred spice level. For less heat, remove the seeds.
4
Add the ground cumin, ground coriander, turmeric powder, and red chili powder to the pot. Sauté for 30-60 seconds, stirring vigorously to toast the spices and prevent them from burning.
About 1 min
Cook’s note: If the spices begin to stick to the bottom of the pan, add a tablespoon of water or a splash of ghee to create a paste and prevent scorching.
5
Add the lamb mince to the pot. Break it up thoroughly with a wooden spoon or spatula and cook, stirring occasionally, until it is completely browned and no longer pink, about 8-10 minutes.
About 10 min
Cook’s note: Ensure the lamb is fully browned to lock in its flavor and prevent a 'boiled' texture in the final dish.
6
Stir in the finely chopped tomatoes and salt. Continue to cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and started to break down, releasing their juices.
About 7 min
Cook’s note: Using ripe, flavorful tomatoes will significantly enhance the depth of the keema's sauce.
7
Pour in the water and bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and let the keema cook.
About 2 min
Cook’s note: A tight-fitting lid is essential to trap steam and moisture, allowing the lamb to become tender and the flavors to meld.
8
Simmer the keema for 20-25 minutes, or until the lamb is exceptionally tender and the sauce has thickened to your desired consistency, stirring occasionally to prevent sticking.
About 25 min
Cook’s note: Maintain a very low heat during simmering to ensure a slow, gentle cook that tenderizes the meat without drying it out.
9
Stir in the garam masala and continue to cook for another 2 minutes, allowing its aromatic warmth to infuse the keema.
About 2 min
Cook’s note: Adding garam masala near the end of cooking preserves its delicate fragrance and prevents it from becoming bitter.
10
Remove the pot from the heat and garnish generously with freshly chopped coriander before serving.
About 1 min
Cook’s note: Fresh coriander adds a bright, herbaceous finish that beautifully complements the rich spices of the keema.

Per serving

Nutrition

54%Score

Calories: 429kcal
Protein: 23.4g
Carbs: 10.8g
Fat: 34g
Fibre: 2.4g
Sugar: 3.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This Pakistani Lamb Keema is wonderfully versatile. Serve it with warm naan bread, fluffy basmati rice, or even as a filling for samosas or parathas. For a complete meal, pair it with a simple cucumber raita to balance the richness. A crisp lager or a robust red wine like a Syrah would also complement the dish beautifully.

Storage

Store leftover Lamb Keema in an airtight container in the refrigerator.

Reheating

Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water if the keema appears too dry. Alternatively, microwave in 1-minute intervals, stirring between each, until hot.