Indian Keema With Ginger

This Indian Keema is a comforting and flavorful ground meat dish that highlights the fresh, pungent notes of ginger and garlic. Traditionally made with lamb or beef, the meat is slow-cooked with turmeric, garam masala, and green chiles until tender and deeply spiced. The addition of lemon juice and fresh coriander at the end brightens the rich, savory profile, balancing the warmth of the spices. It is an excellent choice for a hearty weeknight dinner, served hot with steamed basmati rice, warm naan bread, or roti. The dish comes together in under an hour, offering a restaurant-quality experience with simple, accessible ingredients. Perfect for family meals or potlucks, this keema delivers bold Indian flavors in every bite.

Cooking Method: Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 99.8

Dietary: Gluten-free

Description

This Indian Keema is a comforting and flavorful ground meat dish that highlights the fresh, pungent notes of ginger and garlic. Traditionally made with lamb or beef, the meat is slow-cooked with turmeric, garam masala, and green chiles until tender and deeply spiced. The addition of lemon juice and fresh coriander at the end brightens the rich, savory profile, balancing the warmth of the spices. It is an excellent choice for a hearty weeknight dinner, served hot with steamed basmati rice, warm naan bread, or roti. The dish comes together in under an hour, offering a restaurant-quality experience with simple, accessible ingredients. Perfect for family meals or potlucks, this keema delivers bold Indian flavors in every bite.

Ingredients

2 tablespoon Vegetable oil
2/3 cup Finely chopped onions
4 teaspoon Minced garlic
1 1/2 tablespoon Finely chopped ginger
2 Hot Green chiles, seeded and finely chopped
1 lb Lean ground lamb or beef
1/4 teaspoon Turmeric
to taste Salt
1/2 cup Boiling water
2 teaspoon Garam masala
2 teaspoon Lemon juice
2 tablespoon Chopped fresh coriander (cilantro)

Directions

1
Heat the vegetable oil in a large skillet or deep pan over medium heat.
2
Add the finely chopped onions and cook, stirring frequently, for about 10 minutes until they are soft and caramel-colored.
3
Add the minced garlic, chopped ginger, and green chiles to the pan. Cook for 2 minutes, stirring constantly, until fragrant.
4
Add the ground lamb or beef to the pan. Use a heavy spoon to break up any lumps, ensuring the meat is evenly distributed.
5
Cook the meat, stirring and breaking it up, until it loses its raw pink color and begins to brown.
6
Sprinkle the turmeric and salt over the meat and stir well to combine.
7
Pour in the boiling water, cover the pan, and reduce the heat to low.
8
Simmer for about 25 minutes, stirring occasionally to prevent the meat from sticking to the bottom.
9
Check the consistency; if liquid remains, uncover the pan and cook for a few more minutes until all liquid has evaporated.
10
Remove from heat and stir in the garam masala, lemon juice, and chopped coriander. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 99.8kcal

% Daily Value *
Total Fat 7.7g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 7.7g3%
Dietary Fiber 1.8g8%
Sugars 2.9g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Spice Substitution:** Garam masala is a blend of spices including cardamom, cinnamon, cloves, and cumin. If unavailable, you can substitute with a high-quality curry powder, though the flavor profile will differ slightly.

**Meat Choice:** Traditionally, keema is made with lamb or mutton. Ground beef is a common and delicious alternative. For a vegetarian version, substitute the meat with a firm vegetable like cauliflower florets or paneer cubes, adjusting cooking time as needed.

**Heat Level:** The heat level depends on the green chiles used. For a milder dish, remove the seeds and membranes from the chiles, or reduce the quantity. For more heat, leave the seeds in or add an extra chile.

**Storage:** Store leftover keema in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Reheat gently on the stove, adding a splash of water if it has thickened too much.

**Serving Suggestions:** Serve hot with steamed basmati rice, jeera rice, or warm naan bread. A side of raita (yogurt with cucumber and spices) complements the spicy flavors well.

Keywords: indian, keema, ground meat, lamb, beef, ginger, garlic, curry, garam masala, turmeric, spicy, aromatic, main course, rice, naan, vegetarian alternative

Read it online: https://www.chefs-mate.com/recipe/indian-keema-with-ginger/