This is an easy to make recipe that has the best Indian spice; garam masala! Serve over rice or pasta with naan or paratha.




For 4 Person(s)


  • 1 lb(s) Ground Lamb
  • 1 medium Onion, chopped
  • 2 clove(s) Garlic, minced
  • 2 Tbsp(s) Garam Marsala
  • 4 Tbsp(s) Tomato Paste
  • 3/4 cup(s) Beef Broth
  • 1 cup(s) Peas, frozen
  • 2 cup(s) Rice, Basmati
  • Naan or Paratha

Keema Directions

  1. Brown ground lamb over medium heat (4 of 10). Transfer lamb to a seperate bowl,set aside. Pour dripping in a seperate container to add back as needed. Start with about a Tablespoon of drippings to saute the onion. When the onion has softened, add the garlic and saute another minute.
  2. Add the garam marsala and continue to saute until the flavors are released. You might need to add some of the drippings back in to make a thin paste. Add the beef broth and tomato paste. Once you have it mixed, add back the lamb. Add peas and simmer (3 of 10) to thicken, about 10 minutes.
  3. Serve over  rice with naan or paratha.


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