Friday, October 28, 2011

Lamb Keema Masala

Keema is a spicy dry style dish made with minced meat - either beef, chicken or lamb. For us, it has to be with lamb which goes well with rice, chappati and tosai. Keema can also be filled into pastries, wrapped and fried or baked as a snack, known as samosa.  This keema is made with green chillies, chilli powder, tomato and curry leaves, garnished with mint leaves.

350g minced lamb
3 green chillies - cut into 3 to 4 pieces.
1 (about 100g) tomato - sliced thinly
1 inch ginger - chopped
5 garlic - chopped
1 (about 100g) onion - chopped
1 tsp turmeric powder
1 tsp chilli  flakes/powder (or as per taste)
3 sprigs curry leaves
4 tbsp oil
Salt for taste
Mint leaves for garnishing

When oil is heated, saute ginger, garlic and onion.
Add every other ingredient, stir and cook
(Note; for a little bit of gravy, pour some water)
Once lamb is cooked, remove from heat and garnish with mint leaves before serving.

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  1. err saya tak retu nak tulis ke bahasa inggeris..

    saya tengok gambar ini sudah terbayang kesedapannya..:)

  2. LOL...opps....looks like my spelling wrong. I spell it wrongly as Kima :p

  3. This sounds wonderful.... I love that you always make dishes with spices as they all sound so good.

  4. Love the colors and spices on this--looks delicious!

  5. This sounds amazing! I KNOW I couldn't do two Tablespoons of chili flakes, but I could do a pinch! GREAT ingredients and a terrific dish!

  6. Appreciate all the support and comments everyone, thanks to that.


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