Print: Keema (Indian-Style Ground Meat)

This recipe for keema (Indian-style ground meat) is quick and easy. Ground lamb is cooked in a tomatoey mixture of garlic, onion, and garam masala. Serve it over rice or noodles or use it as a filling for samosas or pastries. This recipe may be modified by adding green peas (mattar), potatoes, or any other vegetable you like.

Prep

16 min

Cook

55 min

Servings

Difficulty

Medium

Ingredients

1.5 pounds ground lamb
1 onion , finely chopped
2 cloves garlic , minced
2 tablespoons garam masala
1 teaspoon salt
4 teaspoons tomato paste
0.75 cups beef broth

Instructions

1 Cook lamb in a large, heavy skillet over medium heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer lamb to a bowl; drain off all but 1 tablespoon fat from the skillet.
2 Add onion to the skillet and sauté until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in garam masala and salt; cook for 1 minute. Return browned lamb to the pan with broth and tomato paste. Reduce the heat and simmer until lamb is fully cooked through and liquid has evaporated, 10 to 15 minutes.

Nutrition per serving

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