Keema (Indian-Style Ground Meat)

Ground lamb is sauteed with onions and lots of masala, and served over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.

Rated 4.3 from 95 votes

Prep Time

Total Time

25M

Servings

4 servings

1 1/2 pounds ground lamb

1 onion, finely chopped

2 cloves garlic, minced

2 tablespoons garam masala

1 teaspoon salt

4 teaspoons tomato paste

3/4 cup beef broth

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In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.

Keema (Indian-Style Ground Meat)

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