Keema — Ad-Free Recipe, Ingredients First

Keema should end up dry and browned, not saucy; cook off the moisture so the meat catches and crisps in the fat. Break the mince fine as it browns so no clumps stay pale, and add the peas late so they keep their bite.

The Ingredients — and where to get them

Cook for 4 servings

Ground lamb

Fatty mince that browns and crisps; the fat carries the spice through the dish.

1.5 lb

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Canned tomatoes

Cook down to a thick paste that coats the meat; too much and it turns soupy.

1 cup

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Garam masala & cumin

Ground warm spices bloomed in the fat before the meat browns.

2 tsp

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Ghee

For starting the aromatics; adds richness to lean mince if needed.

2 tbsp

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Onion, ginger, garlic, peas, cilantro

The base and the finish; fresh or frozen peas added near the end.

1 onion + 1 in + 4 cloves + 1 cup

Onion → Ginger → Garlic →

Using ground lamb? It behaves the way it does for a reason — what this cut is for and how to cook it →

The Rundown

Greedometer ●●●●● Barely a splurge

A light hand — your arteries say thanks.

EffortSome doing

Cook it with

Instant PotSlow cookerOne-pot

The Method

AromaticsCook onion in ghee until golden, then add ginger, garlic, and ground spices for 1 minute.
Brown meatAdd the mince and break it fine; cook over high heat until browned and no liquid pools, 10 minutes.
TomatoAdd tomato and cook down 10 minutes until thick and the fat separates.
PeasStir in peas and cook 5 minutes until tender but still bright.
FinishSalt to taste and fold in chopped cilantro off the heat.

The Toolkit

Deep skillet · Wooden spoon · Chef knife · Box grater · Cutting board

Straight Answers

Can you make Keema in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Can you freeze Keema? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Keema ahead of time? — Yes

Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.

Is Keema gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Keema vegan? — No

No — it contains meat, so it isn’t vegetarian or vegan.

Community Notes

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© 2026 5best2buy.com · Recipe No.464

Keema, and where to source it