Keema Curry

Keema Curry

5 from 24 votes
This authentic one-pot lamb keema curry recipe is simple to prepare, and provides the most tender, tasty results! With my delicious keema curry recipe, you're definitely in for a treat.
Keema_Curry_Web_1

My absolute favourite Indian meal is this keema curry dish. I can assure you that you will enjoy this lunch if you want to try something a little unique.

You won’t want to order takeout after trying this quick and simple keema curry recipe.

I make this recipe almost every week. I have now mastered this keema recipe and I can make this recipe blindfolded and be confident that I won’t make a mistake.

A variety of recipes, including keema matar, aloo keema, keema naan, and keema pulao, include minced meat known as keema, which is highly popular in the Indian subcontinent.

If you’re new to my blog, know that I go through each recipe numerous times before deeming it worthy of being published on my blog.

With my delicious keema curry recipe, you’re definitely in for a treat.

When it comes to keema curry, lamb is typically the only meat your local take-out uses. Although I adore lamb, I am aware that some of you might prefer different meat for your keema curry.

The good news is that I have also made this using chicken keema and it was a delight. If you don’t fancy any meat then you can substitute for quorn.

Keema curry can be served with rice or chapatis, it’s down to personal preference. I normally eat keema with chapati and my kids have it with rice but when I am in an unhealthy mode, I have it with paratha.

If your kids are fussy eaters, then you can make this keema curry, spread it on a chapati, roll it up, and bingo! Now, you got yourself a keema wrap ready to go.

The best thing about this curry is that it is quick and simple to make. In addition, there are countless versions that are all as appealing.

Actually, almost any available vegetable can be used to prepare minced meat. I’ve tried testing with capsicum, bitter gourd, and spinach with great success.

In this recipe, I used lamb but you can also use mutton or beef and it will still taste delicious. This simple keema recipe works well on its own as a curry and doesn’t side dish.

Can cooked mince be frozen?

It will keep its optimum quality when stored properly for around a month or two, but it will continue to be secure beyond that.

Is keema and mince the same?

On the Indian subcontinent, minced meat is referred to as keema or qeema.

What is the best way to use keema?

Keema can be stuffed into samosas or naan or barbecued on a skewer and referred to as seekh kebab.

Is keema good for your health?

As tasty as it may be, keema should only be consumed in moderation because a high sodium diet raises blood pressure. In addition, keema contains vitamins and minerals like potassium, which helps control blood pressure, and vitamin A, which is good for vision.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through InstagramFacebookTwitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Keema Curry

by Nabeela Kauser
This authentic one-pot lamb keema curry recipe is simple to prepare, and provides the most tender, tasty results!
5 from 24 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 465 kcal

Ingredients

Instructions

  • Heat up the oil in a pan on medium heat until hot
  • Add the finely diced red onions and cook for 4-5 minutes on medium heat until softened
  • Add the ginger paste, garlic paste and chopped green chillies then sauté for a further 2-3 minutes
  • Add the mince and break apart then cook for 6-8 minutes on medium heat – Make sure there are no lumps left over
  • Add the salt, chilli powder, turmeric powder, Kashmiri chilli powder, coriander powder and cumin powder then cook the spices for 3-4 minutes
  • As the spices are cooking chop the tomatoes then add into pan and cook for 3-4 minutes
  • Add the water and cover then cook for 20 minutes on medium heat
  • Finally, add the chopped coriander and dried fenugreek leaves.
  • Serve with fresh naan bread or rice and enjoy!

Video

Nutrition

Calories: 465kcalCarbohydrates: 9gProtein: 23gFat: 37gSaturated Fat: 11gTrans Fat: 2gCholesterol: 89mgSodium: 805mgPotassium: 581mgFiber: 3gSugar: 4gVitamin A: 883IUVitamin C: 15mgVitamin D: 0.1µgCalcium: 54mgIron: 4mg
Keyword Cooking, Curry, Food, Indian, Keema, Minced Meat, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Nabeela

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Vee
Vee
3 months ago

5 stars
Hi Nabeela. I’m one of those people to whom coriander taste like soap. Can I just leave it out or can you suggest an alternative? Thanks

Andrew
Andrew
17 days ago

Hi Nabeela I love my curries will this taste just like a takeaway also usually the curries we order are normally not as dense as this would I add more water to this can I use tin chopped tomatoes instead of fresh.

Thank you

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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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