Here is why I made this post: a craving for lamb keema keeps pulling me back to the stove. I want to share a big, reliable set of lamb keema recipes that feel true to home cooking and easy to pull off. These curries rely on simple spices, garlic, ginger, and tomatoes that wake up the pan in minutes. My aim is to help you get bold flavors without hours of work. And yes, I tested a few versions so you know what fits a regular kitchen.
If you love cozy, meat filled curries and you cook for family, this one is for you. Whether you want a weeknight staple or a crowd pleaser for guests, you will find it here. These recipes respect tradition while letting you mix in your own twists.
What you’ll get is more than 28 lamb keema recipes. Here you will discover lamb keema matar, keema bhuna, and creamy curry variants. They cover stovetop, slow cooker, and fast pressure cooker options. Spice levels vary from mild to bold. You’ll get tips on choosing lamb mince, handling fat, and finishing with fresh herbs.
Each recipe includes practical notes on what to serve with, what to prep ahead, and how to store leftovers. Learn how to balance salt, heat, and tang with tomato, yogurt, and lemon. Grab tiny kitchen tricks that help you cook more often.
This is real food, not a magic fix. Some kitchens may use different cuts or spices. Lamb can be fatty; I share simple trims and lean options. Prefer dairy free? The notes include swaps so you can keep flavor.
Next steps: pick a recipe, heat your pan, and start with something classic like keema matar. Try one tonight and build from there. Pair with fluffy rice or warm naan, and finish with lemon zest or cilantro. Would love to hear which version you love most.
1. Classic Lamb Keema Curry
Craving a cozy, authentic lamb keema curry? This classic dish keeps flavors bold and simple. Fresh ginger, garlic, and a warm spice mix wake the lamb. Onions and tomatoes melt into a rich sauce that goes wonderfully with rice or naan. It’s gluten-free and easy to adjust for a lighter, low-carb meal with cauliflower rice.
Ingredients
– 1 lb ground lamb
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 2 tomatoes, chopped
– 2 tbsp olive oil
– 2 tsp cumin seeds
– 1 tsp coriander powder
– 1 tsp garam masala
– Salt to taste
– Fresh cilantro for garnish
– 1/2 tsp turmeric (optional)
– 1 small green chili, minced (optional)
– 1/2 cup water or stock (to adjust sauce)
Instructions
1. Heat olive oil in a skillet over medium heat.
2. Add cumin seeds; cook until fragrant.
3. Add onion; cook until soft and translucent.
4. Stir in garlic and ginger; cook another minute.
5. Add lamb; cook, breaking it up, until browned.
6. Add tomatoes and spices; simmer 18–22 minutes until thick.
7. If the sauce is too thick, add a splash of water.
8. Season to taste and garnish with cilantro before serving.
Next steps: Let the curry rest 5 minutes before serving.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Tip: Freeze portions for longer meal prep.
2. Low-Carb Lamb Keema Lettuce Wraps
Want a lighter take on lamb keema that still bursts with bold flavor? These low-carb Lamb Keema Lettuce Wraps swap bread or rice for crisp, fresh lettuce. You get tender, spiced lamb wrapped in a crunchy leaf every bite. They come together in minutes and feel bright and clean on the palate.
Recipe Details
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 15 minutes
– Total Time: 25 minutes
– Calories: Approximately 250 per serving
– Tip: For best crunch, pat the lettuce dry and serve immediately
Ingredients
– 1 lb ground lamb
– 1 tbsp olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 2 tsp chili powder
– Salt and pepper to taste
– Romaine lettuce leaves
– Optional toppings: avocado, salsa, or sour cream
Instructions
1. Heat olive oil in a skillet over medium heat.
2. Add onion and garlic; sauté until soft.
3. Stir in ground lamb and cook until browned.
4. Add bell pepper, chili powder, salt, and pepper; mix well.
5. Spoon the mixture into lettuce leaves and top with optional toppings.
Meal prep note: store the filling and wraps separately until you’re ready to eat.
3. Spicy Lamb Keema with Cauliflower Rice
You want a lamb keema that stays spicy but light. This twist uses cauliflower rice as the base. It stays low carb and gives a satisfying bite that handles the heat. Fresh cilantro and warm spices finish the dish. Let’s break it down.
Recipe Overview
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: About 300 per serving
Ingredients
– 1 lb ground lamb
– 1 head cauliflower, riced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 tsp turmeric
– 1 tsp paprika
– Salt to taste
– 2 tbsp olive oil
– Fresh cilantro for garnish
Instructions
1. In a skillet, heat olive oil. Sauté onion and garlic until soft.
2. Add ground lamb. Cook until browned all over.
3. Stir in turmeric, paprika, and salt. Mix well so the spices bloom.
4. In a separate pan, sauté the riced cauliflower until tender.
5. Spoon the lamb over the cauliflower rice. Garnish with cilantro and serve.
– Use a food processor to rice the cauliflower quickly.
– Don’t overcook the cauliflower; it should still have texture.
– For more heat, add chili flakes to the lamb in step 3.
Serving ideas
Pour a little lemon juice over the top and pair with a simple cucumber salad. The citrus brightens the spices.
4. Lamb Keema with Spinach and Feta
Looking for a lamb keema that feels fresh and easy? You get the deep flavor of lamb with greens that lift every bite. Spinach brings a hearty earthiness, and feta adds a creamy tang. This mix makes a quick weeknight curry you can serve with quinoa or enjoy on its own.
Ingredients
– 1 lb ground lamb
– 3 cups fresh spinach
– 1/2 cup feta cheese, crumbled
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions
1. Heat olive oil in a skillet over medium heat.
2. Sauté onion and garlic until soft and fragrant.
3. Add ground lamb; cook, breaking it up, until browned.
4. Stir in spinach; cook until it wilts and blends with the meat.
5. Add cumin; season with salt and pepper.
6. Remove from heat and fold in feta before serving.
Tips for best results:
– Use fresh spinach for a bright flavor and tender texture.
– Serve with whole grain pita or quinoa to add fiber.
5. Coconut Curry Lamb Keema
Want a cozy meal that tastes bright and tropical? Coconut Curry Lamb Keema brings a warm hug to your table. Coconut milk makes the sauce creamy and cuts the heat. Serve it with coconut-infused rice for a complete, comforting meal.
Recipe overview
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: About 400 per serving
Ingredients
– 1 lb ground lamb
– 1 can coconut milk (full fat for richer flavor)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp curry powder
– 2 tbsp olive oil
– Salt, and cilantro for garnish
Instructions
1. Heat olive oil in a skillet over medium heat.
2. Add onion and garlic; cook until they soften and smell sweet.
3. Add the lamb; break it up and cook until it browns evenly.
4. Pour in coconut milk and curry powder; simmer about 20 minutes, stirring now and then.
5. Season with salt and finish with chopped cilantro before serving.
Tips and notes
– Use full-fat coconut milk for a richer, silkier texture.
– Adjust the curry powder to match your spice level.
– This lamb keema goes well with basmati or jasmine rice, or even a simple green salad for balance.
6. Keema Pav: Indian Street Food Delight
Craving the buzz of Indian street food? Keema Pav brings that energy into your kitchen. Lamb keema cooks quickly and stays juicy, while buttered pav soaks up the spiced sauce in every bite. It’s hearty, quick, and great for a weeknight or a weekend crowd. You’ll notice garlic, ginger, and warm spices lifting the aroma as you cook.
Here is the complete recipe to get that street flavor at home.
Ingredients
– 1 lb ground lamb
– 1 medium onion, finely chopped
– 2 tomatoes, chopped
– 3 cloves garlic, minced
– 2 tbsp ginger paste
– 2 tbsp pav bhaji masala
– Salt to taste
– 8 pav (bread rolls)
– 2 tbsp butter
Steps
1. Heat a splash of oil in a pan. Add onions and cook until golden.
2. Stir in garlic and ginger. Cook for about a minute.
3. Add lamb. Break it up and brown it evenly.
4. Add tomatoes and pav bhaji masala. Simmer about 15 minutes until the sauce thickens.
5. Slice pav and toast in butter until golden and lightly crisp.
6. Serve hot. Spoon keema onto bowls or onto the buttered pav. Add a lemon wedge if you like.
Tips
– Fresh ginger and garlic wake the flavors.
– Keep pav warm in a low oven so they stay soft.
– A squeeze of lemon brightens the dish.
7. Mediterranean Lamb Keema
Want a lamb keema with a bright, Mediterranean kick? This version swaps curry heat for olives, sun-dried tomatoes, and feta, giving a lively, fresh taste. The result is savory, zesty, and surprisingly light. Serve it on its own, with warm pita, or tossed into a crisp salad for a quick, satisfying meal.
Recipe overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Calories: Approximately 380 per serving
Ingredients:
– 1 lb ground lamb
– 1/2 cup olives, chopped
– 1/4 cup sun-dried tomatoes, chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp oregano
– Salt and pepper to taste
– Feta cheese for topping
Instructions:
1. Heat olive oil in a skillet. Add onion and garlic; cook until soft.
2. Add ground lamb; cook until browned.
3. Stir in olives, sun-dried tomatoes, oregano, salt, and pepper.
4. Cook for about 5 more minutes, stirring occasionally.
5. Top with crumbled feta and serve.
Tips:
– Use high-quality feta for best flavor.
– Sprinkle fresh parsley for color and aroma.
– Pair with a simple green salad or warm pita to round out the meal.
8. Lamb Keema Stuffed Bell Peppers
Craving a dinner that looks bright and tastes cozy at the same time? Try Lamb Keema Stuffed Bell Peppers. The peppers bring natural sweetness that balances the warm, spiced lamb and the soft rice. This one-pan dish serves four, and it bakes in the oven while you relax. It is simple, filling, and feeds a family with leftovers that rehearse well.
Here is the full recipe with easy options you can actually use.
Ingredients
– 4 bell peppers (any color)
– 1 lb ground lamb
– 1 cup cooked rice (or cauliflower rice for low-carb)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– Olive oil for drizzling
Instructions
1. Preheat oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove seeds.
3. In a skillet, heat olive oil and sauté onion and garlic until translucent.
4. Add ground lamb and cook until browned.
5. Stir in cooked rice, cumin, salt, and pepper.
6. Stuff the mixture into the bell peppers and place them in a baking dish.
7. Drizzle with olive oil and bake for 25 to 30 minutes.
8. Optional: top with cheese for a gooey finish; use a variety of pepper colors for a vibrant look.
Tips and variations:
– Swap in riced cauliflower for a lighter, low-carb filling.
– Try a mix of red, orange, and yellow peppers for a theater-worthy plate.
– A sprinkle of fresh herbs after baking brightens the flavor without adding heaviness.
9. Lamb Keema with Egg and Potatoes
You want a hearty, easy curry that fills the kitchen with warmth. This Lamb Keema with Egg and Potatoes delivers that and more. The lamb browns deeply, the spices wake the dish, eggs make the mix creamy, and the potatoes soak up all the good flavors. It’s a one pan meal you can rely on for a cozy brunch or dinner. Let’s get you cooking.
Here is the complete recipe.
Ingredients:
– 1 lb ground lamb
– 2 medium potatoes, diced
– 4 eggs
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp turmeric
– Salt and pepper to taste
Instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic; cook until soft and fragrant.
3. Stir in the lamb and cook until it browns all over.
4. Add potatoes, turmeric, salt, and pepper; cover and simmer until potatoes are tender.
5. Make small wells in the mix and crack an egg into each well.
6. Cover the pan and cook until the eggs set to your liking.
Tips to try: adjust the spice level to your taste, and serve with crusty bread to soak up the sauce. For extra heat, sprinkle a pinch of chili powder into the lamb as it cooks.
10. Keema Naan Pizza
Want a pizza night that feels fresh and easy, with bold flavors you can pull off in minutes? Try Keema Naan Pizza, a clever riff that uses warm naan as a sturdy base. The lamb keema stays juicy, the veggies stay crisp, and melty cheese brings it all together. Add a quick basil finish and you have a family meal that tastes like a treat without the fuss.
Ingredients
– 4 naan breads
– 1 lb cooked lamb keema
– 1 cup shredded mozzarella cheese
– 1/2 cup bell peppers, sliced
– 1/2 cup onion, sliced
– 2 tbsp pizza sauce
– Fresh basil for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. Spread pizza sauce over each naan piece.
3. Evenly distribute the lamb keema over the sauce.
4. Top with mozzarella cheese, bell peppers, and onion.
5. Bake for 10-12 minutes, or until cheese is bubbly and the edges are golden.
6. Garnish with fresh basil before serving.
Tips and variations
– Jalapeños add heat if you like a kick.
– Spinach or arugula lifts the dish with brightness.
– Leftover corn or mushrooms give extra texture.
– A drizzle of chili oil adds warmth.
– Part-skim mozzarella can cut fat without losing melt.
Serving ideas
Pair with cucumber yogurt sauce or a simple green salad. This works well for weeknights or casual game nights.
Pizza night just got a delicious upgrade! With juicy lamb keema on warm naan, it’s a family meal that’s quick, easy, and bursting with flavor. Who’s ready for a slice?
11. Thai Lamb Keema Curry
Want a curry that blends Thai brightness with lamb richness?
This Thai Lamb Keema Curry brings them together in one pan.
You’ll taste coconut milk, lemongrass, and lime waking the keema.
It’s quick, simple, and ready in about 40 minutes.
Ingredients
– 1 lb ground lamb
– 1 can coconut milk
– 1 stalk lemongrass, minced
– 1 tsp red curry paste
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tbsp fish sauce
– Fresh cilantro and lime wedges for garnish
Instructions
1. In a large skillet, cook onion and garlic until fragrant.
2. Add ground lamb, cooking until browned.
3. Stir in lemongrass and red curry paste, cooking until the paste is fragrant.
4. Pour in coconut milk and fish sauce, simmering for 15 minutes.
5. Serve with cilantro and a squeeze of lime juice.
Tips
– Adjust the curry paste to your taste for heat.
– Serve over jasmine rice for a classic Thai finish.
– Use fresh herbs for the brightest flavor.
Craving something extraordinary? This Thai Lamb Keema Curry combines rich lamb with the zesty brightness of coconut and lime, turning dinner into a flavorful escape in just 40 minutes!
12. Lamb Keema and Quinoa Bowl
Want a tasty, quick meal? This Lamb Keema and Quinoa Bowl gives you both. It pairs juicy ground lamb with protein-rich quinoa for lunch or dinner. Spices wake the dish, while cucumber and tomato add refreshing crunch. You can tailor toppings and heat to your taste. Here’s why it fits a busy week: simple steps and fast prep. Next, the complete recipe.
Ingredients
– 1 lb ground lamb
– 1 cup cooked quinoa
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tsp cumin
– Salt and pepper to taste
– Chopped cucumbers and tomatoes for topping
Instructions
1. In a skillet, cook onion and garlic until soft.
2. Add ground lamb and brown well.
3. Stir in quinoa, cumin, salt, and pepper; mix until heated through.
4. Serve in bowls with fresh cucumbers and tomatoes on top.
Optional ideas
– Add chili flakes or hot sauce for heat.
– Prep quinoa ahead for a faster skillet moment later.
– Use your favorite crunchy toppings to personalize each bowl.
13. Lamb Keema and Cabbage Stir-Fry
If you want a lighter lamb dish that still bursts with flavor, try Lamb Keema and Cabbage Stir-Fry. The ground lamb gives depth, while shredded cabbage keeps the meal bright and easy to chew. It cooks fast, making it ideal for busy weeknights. Here is why it works: the spices wake the meat without overpowering the fresh cabbage, so every bite stays balanced. Let’s break it down and get you to the table quickly.
Complete recipe:
– Ingredients
– 1 lb ground lamb
– 4 cups shredded cabbage
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated ginger
– Salt and pepper to taste
– Steps
– 1. Heat sesame oil in a large skillet over medium heat.
– 2. Sauté onion and garlic until fragrant.
– 3. Add ground lamb and cook until browned.
– 4. Stir in cabbage, soy sauce, and ginger; cook until cabbage is tender.
– 5. Season with salt and pepper. Serve with rice or noodles.
– Tips
– Add sliced bell peppers or mushrooms for extra color and crunch.
– If you need a gluten-free option, use tamari instead of soy sauce.
Calories: approximately 300 per serving
14. Lamb Keema with Chickpeas
You want a dinner that fills you up without taking all night. Lamb Keema with Chickpeas fits that need. The chickpeas give fiber and a soft bite that contrast with tender lamb. Spices bring warmth and comfort to every bite.
Recipe at a glance
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: About 450 per serving
Ingredients
– 1 lb ground lamb
– 1 can chickpeas, drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped, for garnish
Instructions
1. Heat olive oil in a skillet. Sauté onion and garlic until soft.
2. Add lamb and cook until browned.
3. Stir in chickpeas, cumin, salt, and pepper.
4. Simmer for 15 minutes to meld flavors.
5. Garnish with cilantro. Optional: a squeeze of lemon or a dollop of yogurt.
Next steps: Serve over rice or with warm pita for a complete meal. Store leftovers in the fridge for up to three days.
15. Curried Lamb Keema with Sweet Potatoes
Curried Lamb Keema with Sweet Potatoes gives you a warm, satisfying dinner you can feel good about. The lamb adds a deep, meaty flavor, while sweet potatoes bring a gentle sweetness. As the potatoes soften, the spices wake up and fill your kitchen with cozy aroma. This is a one-pan dish you can whip up on busy nights or prep ahead for the week. Next steps are simple, tasty, and easy to share.
Here is why this works for you:
– It’s quick to make and easy to scale.
– You get protein, bright flavor, and greens in one pot.
– It stores well for future lunches or dinners.
Ingredients
– 1 lb ground lamb
– 2 medium sweet potatoes, peeled and diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tbsp curry powder
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: plain yogurt for serving
– Optional: a handful of spinach to stir in at the end
Instructions
1) Heat olive oil in a skillet over medium heat.
2) Add onion and garlic; cook until translucent.
3) Add ground lamb; cook until browned.
4) Stir in sweet potatoes, curry powder, salt, and pepper.
5) Cover and simmer about 20 minutes, until sweet potatoes are tender.
6) If using spinach, add now and cook 1–2 minutes until wilted.
7) Serve with a dollop of yogurt if you like. Enjoy this nourishing curry any night of the week.
Warm your heart and fill your plate with Curried Lamb Keema and Sweet Potatoes. Quick, nourishing, and bursting with flavor – it’s the perfect one-pan wonder for busy nights!
16. Indian Lamb Keema with Peas
If you want a quick, cozy Indian dish, this Lamb Keema with Peas fits the bill. It pairs savory ground lamb with sweet green peas for color and brightness. The meat browns with onion and garlic, and the peas lift the flavor. You can serve it with rice or naan, or even use it as a filling for tacos.
Recipe Overview
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: About 350 per serving
Ingredients
– 1 lb ground lamb
– 1 cup green peas (fresh or frozen)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp cumin
– Salt and pepper to taste
Instructions
1. Heat olive oil in a skillet. Sauté onion and garlic until soft.
2. Add the ground lamb. Cook, breaking the meat apart, until browned.
3. Stir in peas and cumin. Season with salt and pepper. Cook until heated through and flavors meld.
4. Serve hot with rice, naan, or use as a filling for another dish. Optional finish: a squeeze of lemon juice for brightness.
Tips
– A splash of lemon juice brightens the dish just before serving.
– Leftover meat works great here—it saves time.
– Pair with yogurt for a cool, creamy contrast.
17. Sweet and Spicy Lamb Keema
Want a lamb curry that blends heat with a touch of sweetness? Sweet and Spicy Lamb Keema gives you that balance with every bite. It uses raisins and sweet potatoes to soften the spice and add a chewy, fruity note. Serve it with naan or rice for a satisfying weeknight meal.
Recipe Overview
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: About 400 per serving
Ingredients
– 1 lb ground lamb
– 1 cup sweet potatoes, diced
– 1/2 cup raisins
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp curry powder
– Salt and pepper to taste
Instructions
1. In a skillet, heat oil, then sauté onion and garlic until soft.
2. Add ground lamb and cook until browned, breaking it up as it goes.
3. Stir in sweet potatoes, raisins, curry powder, salt, and pepper; mix well.
4. Simmer gently until sweet potatoes are tender and the sauce thickens.
5. Serve warm with naan or rice.
Tips
– Adjust sweetness to taste by adding more raisins or a little honey.
– For tang, add a splash of vinegar or lemon juice at the end.
– Leftovers freeze well for quick meals.
18. Lamb Keema Tacos
Craving a taco night with a bold twist? Lamb keema tacos bring Indian spice to your table in a quick, kid‑friendly way. Soft tortillas cradle savory lamb, onions, and garlic, all brightened with warm spices and fresh toppings. It’s easy to make, easy to love, and perfect for weeknights or casual gatherings.
Complete Recipe
Ingredients
– 1 lb ground lamb
– 8 small tortillas
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/2 tsp chili powder (optional)
– Salt and pepper to taste
– 1 small tomato, chopped (optional)
– 2 tbsp oil for cooking
– Toppings: lettuce, diced tomatoes, onion, fresh cilantro
– Drizzle: yogurt or salsa
– Extras: lime wedges, jalapeños (optional)
Instructions
1) Heat oil in a skillet. Sauté onion and garlic until soft.
2) Add lamb. Break it up and brown it well.
3) Stir in cumin, coriander, chili powder, salt, and pepper; cook 4–5 minutes.
4) If you use tomato, add it and simmer 2 minutes to release juice.
5) Warm tortillas. Fill with the lamb mixture.
6) Top with fresh veggies, a drizzle of yogurt or salsa, and a squeeze of lime.
Tips and variations
– For more heat, add jalapeños or extra chili powder.
– Make it a taco bar: set out toppings and let everyone build their own.
– Leftover keema stores in the fridge for up to 2 days; reheat gently.
– Add a splash of chopped cilantro to boost brightness.
19. Lamb Keema with Mint Yogurt Sauce
Want a lamb keema that tastes bright and balanced? A Mint Yogurt Sauce cools the heat and adds a creamy bite. The pairing feels fresh on the plate and easy to make. You can prep the sauce while the keema simmers, so dinner comes together fast.
Here is the complete recipe with ingredients and steps.
Recipe at a glance
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: About 350 per serving
Ingredients
– 1 lb ground lamb
– 1 cup plain yogurt
– 1/2 cup fresh mint leaves, chopped
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1) In a skillet, heat olive oil. Sauté onion and garlic until soft.
2) Add ground lamb and cook until browned.
3) In a bowl, mix yogurt and chopped mint. Season with salt.
4) Serve the lamb keema with a generous dollop of mint yogurt sauce.
Tips
– Use Greek yogurt for a thicker sauce.
– Adjust mint to your taste.
– This sauce pairs well with any spicy dish.
20. Lamb Keema with Eggplant
You want a weeknight meal that feels cozy and satisfying. Lamb keema with eggplant delivers both comfort and flavor. Eggplant soaks up the spices and adds a warm aroma. You get a hearty plate that goes well with rice or quinoa.
Recipe overview
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: ~360 per serving
Complete recipe details
Ingredients
– 1 lb ground lamb
– 1 medium eggplant, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions
1. Heat olive oil in a skillet.
2. Sauté onion and garlic until soft.
3. Add lamb and brown well.
4. Stir in eggplant and cumin; season with salt and pepper.
5. Cook until the eggplant is tender and the flavors meld.
6. Serve over quinoa or rice.
Garnish with fresh herbs and lemon wedges if you like.
21. Lamb Keema with Mixed Vegetables
You’re after a lamb keema that tastes bright and feels quick to cook. Mixing in mixed vegetables adds crunch, color, and extra nutrition. This version keeps to simple ingredients so you can whip it up any night. It also helps you use up leftovers without waste. Here is how you can make it tasty and easy.
Ingredients
– 1 lb ground lamb
– 2 cups mixed vegetables (carrots, peas, bell peppers, cauliflower, etc.)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tbsp grated ginger (optional)
– 2 tbsp olive oil or ghee
– 1/2 tsp ground cumin
– 1/2 tsp coriander powder
– 1/2 tsp chili powder (optional)
– Salt and pepper to taste
– 1 small tomato, chopped (optional)
– Fresh cilantro for garnish (optional)
Steps
1. Heat oil in a large skillet. Add onion, garlic, and ginger if using. Cook until the onions are soft.
2. Add the lamb. Stir often until the meat browns and breaks up into small pieces.
3. Stir in cumin, coriander, chili powder (if using), salt, pepper, and tomato. Cook 2 minutes to wake up the spices.
4. Add the mixed vegetables. Simmer 10–15 minutes until they are tender and the lamb is cooked through.
5. Taste and adjust seasoning. Finish with cilantro if you like. Serve hot with rice or naan.
Use this as a quick weeknight go-to or a colorful side for your next gathering. You can swap in any veggies you have on hand. It stays flavorful and filling even with simple pantry staples.
22. Lamb Keema and Spinach Stuffed Shells
Craving a cozy lamb dish that is easy to make? Lamb keema adds rich flavor. Spinach brings color and nutrients to the mix. Stuffed shells turn the meal into a shareable, comforting dinner.
Ingredients
– 12 large pasta shells
– 1 lb ground lamb
– 1 cup spinach, chopped
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/2 teaspoon Italian seasoning or oregano
– Optional: 1/2 cup ricotta or grated Parmesan
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook shells until al dente per package; drain and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.
4. Add ground lamb; cook until browned, breaking it into small pieces.
5. Stir in spinach; cook until wilted. Season with salt, pepper, and oregano.
6. If you like, mix in 1/2 cup marinara to moisten the filling.
7. Stuff each shell with the lamb mixture; place them in a baking dish.
8. Pour the remaining marinara over the shells; top with mozzarella.
9. Bake 18-20 minutes until cheese bubbles and edges brown.
Tips
– For more fiber, use whole wheat shells.
– Swap mozzarella for provolone or a mix for a different melt.
– You can freeze leftovers or double the batch for later.
23. Lamb Keema and Zucchini Fritters
Craving the bold taste of lamb keema but want a snack you can dip and share? These Lamb Keema and Zucchini Fritters bring that spiced lamb flavor into a crispy, bite-sized form. Zucchini keeps the fritters moist inside, while a simple spice mix makes the keema notes shine. They’re perfect for a party platter or a quick weeknight starter. Each bite gives a crunchy crust and a juicy center. You’ll want another round fast.
Complete recipe
Ingredients
– 1 lb ground lamb
– 1 cup grated zucchini
– 1/2 cup breadcrumbs
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 egg
– 1/2 tsp salt
– Fresh ground pepper to taste
– Oil for frying
Instructions
1) In a bowl, mix lamb, zucchini, breadcrumbs, onion, garlic, and egg until well combined.
2) Season with salt and pepper, then mix again.
3) Shape the mixture into small patties about 3/4 inch thick.
4) Heat oil in a skillet over medium heat. Fry fritters 3–4 minutes per side until they turn deep golden.
5) Drain on paper. Serve warm with a yogurt dip or chutney.
Tips for best results:
– Make a batch ahead and freeze uncooked patties on a tray, then transfer to a bag for later use.
– For extra sweetness, swap part of the zucchini with grated carrot.
– Leftovers reheat well in a hot pan or oven.
Snack time just got a makeover! Indulge in the crispy, spiced delight of Lamb Keema and Zucchini Fritters – a perfect blend of flavor and fun for your next gathering!
24. Lamb Keema Chili
Want a cozy, filling dinner that comes together fast? Lamb Keema Chili pairs tender spiced lamb with classic chili flavors for a comforting bowl. The lamb adds a rich, savory depth you won’t forget. It also travels well for weeknight meals and quick lunches.
Here is why this recipe fits your plan. Let’s break it down and make it easy for you.
Recipe overview
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: ~500 per serving
Ingredients
– 1 lb ground lamb
– 1 can kidney beans, drained
– 1 can diced tomatoes
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp chili powder
– Salt and pepper to taste
Instructions
1. In a large pot, heat oil and sauté onion and garlic until soft.
2. Add ground lamb, cooking until browned.
3. Stir in beans, diced tomatoes, chili powder, salt, and pepper.
4. Simmer for 20 minutes to meld flavors.
5. Serve hot with toppings of your choice.
Tips
– Adjust chili powder for spice level.
– Top with cheese or sour cream if you like richness.
– This chili is great for meal prep and leftovers.
25. Lamb Keema with Carrots and Corn
Want a quick, colorful lamb keema you can cook on a busy weeknight and still taste great? This Lamb Keema with Carrots and Corn blends sweet corn with crisp carrots and spiced lamb to make a vibrant curry. The corn adds sweetness, the carrots give a gentle bite, and the spices tie it all together. Serve it on fluffy rice or with warm naan for a family meal.
Ingredients
– 1 lb ground lamb
– 1 cup corn
– 1 cup carrots, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium heat.
2. Add 1 finely chopped onion and 2 minced garlic cloves; sauté until onion is translucent, about 3-4 minutes.
3. Add 1 lb ground lamb; cook, breaking it up, until browned and no pink remains, about 6-8 minutes.
4. Stir in 1 cup diced carrots and 1 cup corn; season with salt and pepper; cook 8-10 minutes until the vegetables are tender.
5. Taste and adjust spices if needed. Serve hot with rice or naan.
Tips
– Use frozen vegetables for convenience.
– Adjust seasonings to taste.
– Great for meal prep and leftovers.
– Leftovers taste even better the next day.
– For spice lovers, add a pinch of chili flakes.
26. Lamb Keema with Bell Peppers
Want a fast, satisfying lamb dish? This Lamb Keema with Bell Peppers comes together in one skillet and feeds four. Colorful peppers give crunch and a hint of sweetness that cuts the spice in the meat. You can swap in chicken or turkey, but lamb has a richer flavor. It also reheats well for lunch the next day.
Recipe Overview
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: Approximately 380 per serving
Ingredients
– 1 lb ground lamb
– 2 bell peppers (any color), diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until soft.
2. Add ground lamb; break it up and brown it well.
3. Stir in peppers with salt and pepper; cook until peppers are tender.
4. Serve hot with rice or tortillas.
Tips
– Leftover veggies work well here. Mix in extra peppers, onions, or carrots.
– A dollop of yogurt on the side adds creaminess.
– It makes a great weeknight meal. You can double the batch for lunches.
– It reheats well, so save the rest for another day.
Serving ideas
– Serve with basmati rice, quinoa, or warm tortillas.
– Top with yogurt and chopped cilantro for extra tang.
27. Lamb Keema and Potato Curry
Staring at a busy week and craving a warm, reliable dinner? Lamb keema with potatoes fits. The ground lamb adds rich flavor, while potatoes soak up the spices. This curry feels comforting and is easy to make in one skillet. It feeds a family and leaves leftovers that are great for noon meals. Here is a trustworthy version you can try tonight.
Ingredients
– 1 lb ground lamb
– 2 medium potatoes, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp curry powder
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. Heat olive oil in a skillet over medium heat.
2. Add onion and garlic; cook until translucent.
3. Stir in lamb; cook until browned.
4. Add potatoes, curry powder, salt, and pepper; mix well.
5. Cover and simmer 15-20 minutes, until potatoes are tender.
6. Taste and adjust spices. Serve hot with rice or naan.
Tips
– Adjust spices to your taste.
– Add peas for color and extra nutrition.
– This dish freezes well for future meals.
28. Lamb Keema with Fennel and Cabbage
Want a lamb dish that’s quick and flavorful? This Lamb Keema with Fennel and Cabbage gives you bright taste without a big fuss. Fennel adds a gentle anise note, and cabbage brings crisp texture. It’s perfect for weeknights or casual dinners. Here is why this recipe fits your kitchen.
Recipe Overview
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: Approximately 380 per serving
Ingredients
– 1 lb ground lamb
– 1 medium fennel bulb, diced
– 2 cups shredded cabbage
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: lemon juice for brightness
Instructions
1. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.
2. Add ground lamb. Cook, breaking it up, until browned.
3. Stir in fennel and cabbage. Cook until tender and fragrant.
4. Season with salt and pepper. If you like, finish with a splash of lemon juice.
Tips
– Use fresh fennel for the best aroma.
– This dish stores well for meal prep and freezes nicely.
– Serve over rice or with a light yogurt sauce for extra creaminess.
Conclusion
From classic curries to innovative twists, lamb keema is a versatile dish that can be adapted to fit any diet or occasion.
These 28+ recipes showcase just how diverse and flavorful ground lamb can be, offering something for everyone.
Whether you’re hosting a dinner party or looking for a quick weeknight meal, these lamb keema dishes are sure to impress and satisfy!
Frequently Asked Questions
What Is Lamb Keema and How Is It Different from Other Curries?
Lamb Keema is a delightful dish made from ground lamb, spices, and often cooked with vegetables like peas or potatoes. What sets it apart from other curries is its texture—it’s more of a minced meat dish rather than a stew. This gives it a unique flavor profile and makes it versatile for various recipes, from classic curries to innovative wraps and tacos!
Are There Gluten-Free Options in Your Lamb Keema Recipes?
Absolutely! Many of the lamb keema recipes featured, such as Low-Carb Lamb Keema Lettuce Wraps and Coconut Curry Lamb Keema, are naturally gluten-free. When preparing your meals, just ensure that any additional ingredients, like sauces or condiments, are labeled gluten-free to keep your dish safe and delicious!
Can I Use Other Meats Instead of Lamb for These Keema Recipes?
Definitely! While lamb is traditional for keema, you can easily substitute it with ground beef, turkey, or chicken. Each meat brings its own unique flavor, but to keep the essence of the dish, stick to the same spices and cooking techniques outlined in the recipes. This way, you’ll still enjoy that authentic taste, no matter the protein!
How Can I Make Lamb Keema Recipes Lower in Carbs?
Lowering carbs in your lamb keema recipes is simple! Opt for alternatives like cauliflower rice instead of regular rice, or use lettuce wraps instead of bread. Many recipes in this article, like the Spicy Lamb Keema with Cauliflower Rice, are tailored for a low-carb lifestyle, ensuring you enjoy the flavors without the extra carbs!
What Are Some Creative Ways to Serve Lamb Keema?
Lamb keema is incredibly versatile! You can serve it in traditional ways, like with naan or rice, or get creative with dishes like Keema Naan Pizza or Lamb Keema Stuffed Bell Peppers. You can also enjoy it in tacos or as a filling for stuffed shells, making it perfect for any occasion or dietary preference!
Related Topics
lamb keema recipes
gluten free
low carb
authentic curry
easy dinner
Indian cuisine
ground lamb dishes
meal prep
quick recipes
spicy curry
healthy meals
weeknight dinners
