This lamb keema is delicious served with toasted buns!
This is a lamb keema recipe that brings back great memories.
While travelling in Mumbai, I was introduced by a friend to a famous little coffee house called Kayani & Co. She ordered several of the specialities and this lamb keema was one of them.
I loved the place and I was determined to get the recipe. Luckily, she was able to help with that too.
What makes this lamb keema recipe so special?
I have tried my fair share of lamb keema recipes but this one was different.
The difference was in the authentic preparation of the meat.
It might sound weird but the minced lamb is mixed with water until it is the consistency of oatmeal. It does look strange.
By doing this, you get all the lumps out.
I used this method for most minced meat dishes, from lamb to beef, turkey and veal. It really does make a delicious difference.
Another thing I found different was that you fry the same weight of onions as meat!
This lamb keema curry can be made one or two days in advance. The flavour actually matures and gets even better.
Then all you have to do when you want to serve it is heat it up and serve!
How can the lamb keema be served?
However you like. At Kayani & Co it is actually a very popular breakfast dish.
It’s served with buttered and toasted buns and some of their amazing coffee or chai to wash it all down.
If you don’t want to serve this famous lamb keema curry for breakfast, serve it as lunch or dinner.
It is delicious stirred into hot Basmati rice or scooped up with fresh naans or chapattis.
When served with toasted buns, the dish is called keeam pav or keema pau depending on who you are talking too. Pav or pau means bun.
If you like cooking with photographs, I have photographed the cooking process step by step for you.
If you like this lamb keema recipe, you might also like to try some of these.
- 500g (1lb 2oz) minced (ground) lamb
- 5 tbsp rapeseed (canola) oil
- 2.5cm (1in) piece of cinnamon stick
- 3 green cardamom pods, bruised
- 500g (1lb 2oz) onion, finely chopped
- 2 tbsp garlic and ginger paste
- 1⁄2 tsp ground turmeric
- 1 generous tbsp garam masala
- Generous handful of coriander
- (cilantro) leaves
- 4 green bird’s eye chillies
- 70g (1⁄4 cup) fresh or frozen peas
- 1 tbsp dried fenugreek leaves (kasoori methi)
- Salt to taste
- 2 quartered limes
- Hamburger buns (optional)
- Mix the minced lamb with 500ml (2 cups) of water and break it up with your hands until the mixture is about the same consistency as porridge. This will help achieve a smooth keema without any lumps. Set aside.
- In a large pan or wok, heat the rapeseed (canola) oil over a medium– high heat. When visibly hot, stir in the
cinnamon and cardamom pods and let the flavour of these spices infuse into the oil for about 30 seconds.
- Add the onion and fry, stirring occasionally for
about 10 minutes, or until the onion turns light brown.
- Stir in the garlic and ginger paste and fry for an additional 30 seconds, then tip in the meat/water
- Cook on high for about 5 minutes to cook the meat through, stirring regularly to prevent any meat lumps.
- Add the turmeric and garam masala and
stir well to combine and simmer while you prepare the coriander (cilantro) and chillies.
- Blend the coriander and chillies with about 70ml (1/4 cup) of water into a smooth paste, then pour it over the keema.
- Stir well and cover the pan. Continue cooking for a further 5 minutes.
- Add the peas, cover and continue cooking for another 5 minutes. This is a dry curry, so there is no need to add more water unless it is looking a little too dry.
- To finish, add the dried fenugreek leaves (kasoori methi) by rubbing it between your fingers and continue cooking until the oil separates from the meat mixture.
- Season with salt.
- Pour onto a warm serving plate and
serve with the lime wedges and hamburger buns, which can be broken up to scoop up the keema.