bohemianwanderer – Keema is a comforting South Asian minced meat dish known for its rich spices, tender texture, and versatility. This version uses lamb or mutton mince for a deep, savory flavor, balanced with yoghurt, fresh herbs, and sweet peas. Served with flatbreads, rice, or even tucked into a buttered roll, keema makes a satisfying meal that also stores and freezes exceptionally well. This recipe serves four people and takes about one hour and five minutes from start to finish.
Build a Flavorful Spice Base Before Cooking the Lamb
Begin by preparing all of the aromatics. Finely chop the red onion, then peel and grate or crush the garlic and fresh ginger, keeping them together. Remove the seeds from one green finger chilli and chop it finely. If using particularly hot chillies, reduce the quantity to suit your preferred spice level.
Heat a heavy-based frying pan over a medium-high heat and toast half a teaspoon each of the coriander seeds and cumin seeds until fragrant. Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle, then set aside.
Return the pan to the heat and pour in the neutral oil. Add the remaining whole spices, including the coriander seeds, cumin seeds, black peppercorns, black cardamom pod, green cardamom pods, and cinnamon stick. Fry briefly until the spices release their aroma.
Reduce the heat to medium-low before adding the chopped onion with a pinch of sea salt. Cook slowly, stirring regularly, until the onion becomes soft and lightly caramelized.
Stir in the garlic, ginger, and chopped chilli, cooking for another two minutes before adding the freshly ground coriander and cumin. Fry for one additional minute to allow the spices to bloom.
Mix the wholemilk yoghurt into the pan and cook for a few minutes. As the yoghurt heats, it will separate slightly, which is expected and helps create a rich, flavorful base for the keema.
Add the remaining whole green chilli, splitting it lengthways before placing it into the pan. Stir in the minced lamb or mutton together with one teaspoon of salt, then reduce the heat. Allow the meat to cook gently until it begins releasing its natural juices.
Sprinkle over the flour or cornflour and stir thoroughly to help lightly thicken the cooking juices. Reduce the heat to low and leave the keema to simmer gently for about 20 minutes.
Finish With Fresh Herbs and Peas Before Serving
While the meat cooks, prepare the fresh herbs by removing the mint leaves from their stems and trimming the coarse stems from the coriander. Finely chop both herbs.
Once the initial cooking time has finished, stir the chopped herbs and frozen peas into the lamb mixture. Continue cooking gently for approximately 15 minutes, allowing the peas to become tender and the herbs to infuse the dish with fresh flavor.
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The finished keema should be moist but not overly saucy. If the mixture appears too dry during cooking, add a small splash of water to maintain the desired consistency.
Taste the finished dish and adjust the seasoning if necessary before serving. Traditionally, keema is served alongside warm flatbreads, finely chopped onions, fresh herbs, sliced green chillies, and lime wedges. It also pairs well with steamed rice or can be enjoyed inside a buttered bread roll for a hearty sandwich.
The dish stores well in the refrigerator for several days and freezes successfully. If preparing keema for freezing, it is best to add the peas and fresh herbs only when reheating to preserve their texture and vibrant flavor.
