Looking for something quick, bold, and absolutely delicious for your midweek dinner? This Pakistani-inspired keema might just be the answer. Made with succulent lamb mince, aromatic spices, and a rich tomato base, this dish delivers maximum flavor with minimal effort.
The onion, garlic, and ginger create a fragrant foundation, while the garam masala and cumin bring warmth and depth. It’s fast, fuss-free, and perfect when paired with soft roti, naan, or a bowl of steaming basmati rice. You can keep it traditional or jazz it up with toppings like a runny fried egg, yogurt swirl, or fresh chili and herbs.
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Difficulty
Easy
Course
Main
Cuisine
Pakistani
Servings
4
Ingredients
- 500g (1.1 lb) lamb mince
- 1 onion, finely chopped
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 2 tsp curry powder or garam masala
- ½ tsp ground cumin
- 1½ cups tomato sauce
- Fresh coriander & chili, to garnish
- Roti or rice, to serve
Instructions
- Sauté the onion, garlic, and ginger in a bit of oil for about 2 minutes, just until fragrant.
- Add the lamb mince and stir-fry until nicely browned — around 5 minutes.
- Mix in the curry powder or garam masala, cumin, and tomato sauce, stirring until well combined.
- Let everything simmer uncovered for 10–15 minutes, allowing the flavors to meld and the sauce to thicken.
- Garnish with fresh chili and coriander, then serve hot with roti, naan, or basmati rice.
Serving Tip
To take things up a notch, top your keema with a spoonful of creamy yogurt or a crispy fried egg. Sprinkle over more fresh herbs and chili for that punch of freshness and heat.
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