Keema with Peas and Rice

Getting reviews...
  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
Many versions of this minced meat recipe show up all-across India. Similar in style to chili, keema uses ground lamb (traditionally mutton) or beef that's slow simmered in fragrant spices and vegetables. We used garam masala and turmeric, but cardamom, cumin, coriander and cinnamon are also common additions.



  1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat.
  2. Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with 1 teaspoon each salt and pepper. Return the meat to the skillet; stir in the yogurt and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium low and cook until the mixture is thick (similar to chili), about 12 minutes.
  3. Stir in the peas and cook until heated through, about 2 minutes. Season with salt and pepper.
  4. Divide the rice among bowls and top with the meat mixture. Top with yogurt and cilantro and serve with lime wedges.

Cook’s Note

Lamb and beef are traditional in this curry dish, but you can also try ground turkey or chicken.