Spiced Keema – 30 Minute Ground Meat Classic

This spiced keema is a rich, aromatic South Asian dish made with ground meat, warm spices, and peas. It’s quick, flavorful, and perfect served with naan or rice. Ready in about 30 minutes, it serves 4.

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes
Servings	4
Calories	~350 per serving
Difficulty	Easy
Best Occasion	Weeknight dinners, meal prep, family meals, South Asian comfort food

Keema is one of those dishes that feels like a warm hug – it’s simple, satisfying, and packed with flavor. It’s a classic South Asian comfort food made with ground meat, cooked down with onions, tomatoes, and a fragrant blend of spices until it’s rich and deeply savory. The word “keema” comes from the Turkish word “kıyma,” meaning minced or ground meat, and it has been enjoyed across India, Pakistan, and Bangladesh for centuries.

I first discovered keema at a small Indian restaurant in London. The menu described it as “spiced minced meat,” and I ordered it with a side of garlic naan. The first bite was unforgettable – the warmth of cinnamon and cardamom, the heat of chili, and the earthy depth of cumin and coriander. It was simple, honest food that delivered a massive punch of flavor.

What I love about this recipe is how quick it comes together. Unlike many South Asian dishes that require long simmering, keema is ready in about 30 minutes. It’s perfect for busy weeknights when you want something deeply satisfying without spending hours in the kitchen. It’s also incredibly versatile – you can use lamb, beef, chicken, or even turkey, and it pairs beautifully with rice, naan, or roti.

This version includes tender peas for a pop of sweetness and color, and a final sprinkle of fresh cilantro for brightness. It’s a dish that’s both humble and extraordinary – the kind of meal that you’ll find yourself coming back to again and again.

What Is Keema?

Keema (also spelled qeema or kheema) is a traditional South Asian dish made with minced or ground meat – usually lamb, goat, or beef – cooked with aromatic spices, onions, tomatoes, and often peas or potatoes. It’s a staple in Indian, Pakistani, and Bangladeshi cuisine, and is also popular in Afghanistan and parts of the Middle East.

Historically, keema was a dish of the Mughal courts, where it was prepared with the finest spices and served to royalty. Today, it’s a beloved comfort food found in homes and restaurants across the region. It can be served dry (as a side dish or filling) or with a sauce (as a curry), and it’s often paired with rice or flatbreads.

Flavor & Texture Profile

• Flavor: Warm, aromatic, and deeply savory – the cinnamon, cardamom, and cloves provide a fragrant base, while cumin, coriander, and chili add warmth and heat. The tomatoes add a touch of sweetness and acidity
• Texture: Tender, finely textured meat with soft, sweet peas and a rich, slightly thickened sauce that clings to the meat

Why You’ll Like This Recipe

• Quick and easy – Ready in about 30 minutes
• Rich, authentic flavors – Warm spices create a complex, satisfying taste
• Versatile – Use lamb, beef, chicken, or turkey – make it your own
• Great for meal prep – Tastes even better the next day
• Budget‑friendly – Uses affordable ingredients

Ingredients

Ingredient	Amount	Notes
Ground lamb or beef	1 lb (450g)	Chicken or turkey also work
Onion	1 large	Finely chopped
Tomatoes	2 medium	Chopped, or 1 can (14.5 oz) diced tomatoes
Garlic	3 cloves	Minced
Ginger	1 tablespoon	Grated or minced
Green chili	1 – 2	Chopped, adjust to your spice preference
Peas	½ cup	Fresh or frozen
Ground cumin	1 teaspoon
Ground coriander	1 teaspoon
Ground turmeric	½ teaspoon
Red chili powder	½ teaspoon	Adjust to taste
Garam masala	½ teaspoon	Add at the end
Cinnamon stick	1	Or ½ teaspoon ground cinnamon
Salt	To taste
Oil	2 tablespoons	Vegetable or canola oil
Fresh cilantro	For garnish	Chopped

Ingredient Notes

The Meat: Lamb is traditional and has a rich, distinctive flavor. Beef is a more accessible substitute and works beautifully. For a lighter version, use ground chicken or turkey – the cooking time will be slightly shorter.

The Spices: The combination of cumin, coriander, turmeric, and chili creates the classic keema flavor. The cinnamon adds warmth and depth, and the garam masala at the end gives a fresh, aromatic finish.

The Peas: Peas add a pop of sweetness and color, but they’re optional. Potatoes are another common addition – just dice them small and add them with the tomatoes.

Ingredient Substitutions

Dietary Need	Substitution
Gluten‑Free	This recipe is naturally gluten‑free
Dairy‑Free	This recipe is naturally dairy‑free
Vegetarian	Use plant‑based ground meat or crumbled paneer
Vegan	Use plant‑based ground meat
Different Vegetables	Add potatoes, carrots, or bell peppers

Equipment

• Large skillet or Dutch oven
• Wooden spoon
• Chef’s knife and cutting board
• Measuring cups and spoons

Step‑by‑Step Instructions

Step 1: Sauté the Aromatics

Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until golden and softened, about 5–7 minutes. Add the garlic, ginger, and green chili, and cook for 1 minute until fragrant. If using a cinnamon stick, add it with the onion.

Step 2: Brown the Meat

Add the ground meat to the skillet. Cook, breaking it up with a wooden spoon, until it’s browned and cooked through, about 5–7 minutes. There should be no pink remaining.

Step 3: Add the Spices

Add the ground cumin, coriander, turmeric, chili powder, and salt. Stir well to coat the meat in the spices. Cook for 1–2 minutes until the spices are fragrant.

Step 4: Add the Tomatoes

Add the chopped tomatoes and cook until they soften and release their juices, about 3–4 minutes. If the mixture seems dry, add a splash of water.

Step 5: Add the Peas and Simmer

Add the peas and ½ cup of water (or more if you’d like a saucier keema). Bring to a simmer, then reduce the heat to low and cook for 8–10 minutes, allowing the flavors to meld. The water should reduce and the mixture should come together into a thick, flavorful sauce.

Step 6: Finish and Serve

Stir in the garam masala and cook for 1 minute more. Garnish with fresh cilantro and serve hot with naan, rice, or roti.

Tips for Success

• Brown the meat well: Don’t rush this step – browning adds depth of flavor
• Toast the spices: Cooking the spices for a minute after adding them releases their essential oils and makes them more flavorful
• Adjust the heat: Use more or fewer chilies to suit your spice preference
• Make it your own: Add potatoes, bell peppers, or other vegetables – keema is versatile

Troubleshooting

Problem	Cause	Solution
Keema is dry	Not enough liquid or cooked too long	Add a splash of water and simmer briefly
Keema is too watery	Too much liquid or tomatoes released too much juice	Simmer uncovered to reduce the liquid
Not enough flavor	Not enough salt or spices	Add more salt, chili, or a pinch of garam masala
Too spicy	Too much chili	Add a dollop of yogurt or a splash of cream to balance the heat

Recipe Variations

• Keema Matar (with Peas): The classic version – use fresh or frozen peas
• Aloo Keema (with Potatoes): Add 1 small potato, diced, with the tomatoes
• Keema Curry: Add extra water and a dollop of yogurt to make a saucy curry
• Chicken Keema: Use ground chicken – cook for 5–7 minutes less
• Keema with Bell Peppers: Add chopped bell peppers for extra color and crunch

Serving Suggestions

Pairings: Serve with warm naan, roti, or steamed basmati rice. A side of mint yogurt sauce (raita) adds a refreshing contrast. A simple cucumber and tomato salad also works well.

Presentation: Serve the keema in a bowl, garnished with fresh cilantro. Place naan or rice on the side for a beautiful, inviting spread.

Storage & Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat on the stovetop over medium heat, adding a splash of water if needed. Microwave individual portions for 1–2 minutes.

Frequently Asked Questions

What is keema?

Keema is a South Asian dish made with minced or ground meat, cooked with aromatic spices, onions, tomatoes, and sometimes peas or potatoes. It’s a staple comfort food in India, Pakistan, and Bangladesh.

What type of meat is best for keema?

Lamb is traditional and has a rich, distinctive flavor. Beef is also common and easier to find. Chicken or turkey are lighter alternatives.

Can I make keema vegetarian?

Yes – use plant‑based ground meat or crumbled paneer for a vegetarian version.

How spicy is keema?

It can be as spicy as you like – the chili powder and green chili are adjustable to your preference.

What should I serve with keema?

Naan, roti, or basmati rice are all excellent choices. A side of mint yogurt sauce (raita) adds a refreshing contrast.

Can I freeze keema?

Yes – keema freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat.

Is keema gluten‑free?

Yes – this recipe is naturally gluten‑free.

How many calories are in a serving?

This recipe has approximately 350 calories per serving.

Nutrition

Nutrition values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Per Serving (1 of 4)
Calories	~350
Protein	25g
Carbohydrates	14g
Fat	22g
Saturated Fat	8g
Fiber	4g
Sugar	6g
Sodium	~480mg

Recipe Card

Recipe Name: Spiced Keema – 30-Minute Ground Meat Classic

Cuisine: South Asian / Indian
Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~350 per serving
Author: [Your Name/Blog Name]

Ingredients

• 1 lb ground lamb or beef
• 1 large onion, finely chopped
• 2 medium tomatoes, chopped (or 1 can diced tomatoes)
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 – 2 green chilies, chopped
• ½ cup fresh or frozen peas
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• 1 cinnamon stick (or ½ teaspoon ground cinnamon)
• Salt, to taste
• 2 tablespoons oil
• Fresh cilantro, for garnish

Instructions

1. Sauté aromatics: Heat oil in a large skillet over medium heat. Add onion and cook until golden, 5–7 minutes. Add garlic, ginger, green chili, and cinnamon stick. Cook 1 minute.
2. Brown meat: Add ground meat and cook, breaking it up, until browned and cooked through, about 5–7 minutes.
3. Add spices: Add cumin, coriander, turmeric, chili powder, and salt. Cook 1–2 minutes until fragrant.
4. Add tomatoes: Add tomatoes and cook until soft, 3–4 minutes. Add a splash of water if needed.
5. Add peas and simmer: Add peas and ½ cup of water. Simmer for 8–10 minutes until sauce thickens.
6. Finish: Stir in garam masala and cook 1 minute more. Garnish with cilantro. Serve hot.

Notes

• Adjust the chili powder and green chili to your spice preference.
• For a lighter version, use ground chicken or turkey.
• Add potatoes, bell peppers, or other vegetables to make it your own.
• Serve with naan, roti, or basmati rice.
• Keema tastes even better the next day – the flavors meld beautifully.

Nutrition (per serving, approximate)

Calories: 350 | Protein: 25g | Carbs: 14g | Fat: 22g | Fiber: 4g | Sugar: 6g | Sodium: 480mg