Keema (also spelled kheema) is a classic Indian dish featuring spiced ground meat cooked with aromatics and often finished with peas or diced potatoes. This lighter version uses lean ground lamb and bright green peas for a flavorful, easy weeknight meal that pairs perfectly with rice, naan, or stuffed into vegetables.

Lamb Keema with Peas

I love this Lamb Keema with Peas because it’s quick to prepare, full of warm spices, and easy to adapt. It’s a lighter take on a restaurant favorite—lean ground lamb keeps it rich in flavor without being greasy, while a handful of frozen peas adds color, sweetness and texture. If you enjoy Indian home cooking, try pairing this dish with steamed basmati rice, warm naan or a simple cucumber raita.

Other Indian recipes you might like: Instant Pot Indian Chicken Pulao, Indian Shrimp Curry, Indian Spiced Cauliflower and Potato. These share similar spice profiles and make great companions on a weeknight menu.

How to Make Lamb Keema (Overview)

1. Sauté the minced onion in ghee or butter until soft and translucent, about 5–8 minutes.
2. Add minced garlic and chopped fresh ginger; cook 1–2 minutes until fragrant.
3. Add the ground lamb and brown, breaking up any large pieces so it cooks evenly.
4. Stir in the spices—cumin, coriander, turmeric, chili powder, garam masala, cinnamon and a pinch of cayenne—then season with salt and black pepper.
5. Add a minced chili (optional), chopped cilantro, a bay leaf, tomato sauce and about 1/2 cup water. Reduce heat, cover and simmer 15 minutes so the flavors meld.
6. Stir in frozen peas and simmer, covered, another 5–10 minutes until peas are heated through and the keema reaches the desired consistency.

Ingredients

• 1 large onion, minced
• 3 cloves garlic, minced
• 1 tsp chopped fresh ginger
• 2 tsp ghee or butter
• 1 lb lean ground lamb (loin or shoulder)
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp cinnamon
• 1/2 tsp cayenne pepper (optional; reduce for milder heat)
• 1 chili pepper, minced (optional)
• 2 tbsp fresh cilantro, chopped
• 1/4 cup tomato sauce
• 1 bay leaf
• 1 cup frozen peas
• Salt and freshly ground black pepper, to taste
• About 1/2 cup water (adjust for consistency)

Step-by-Step Instructions

1. Heat a large sauté pan over medium heat. Add ghee or butter and the minced onion. Cook, stirring occasionally, until the onion is soft and starting to brown, about 5–8 minutes.
2. Add the garlic and ginger and cook for 1–2 minutes until fragrant, taking care not to burn them.
3. Add the ground lamb and use a spatula to break it into small pieces. Brown the meat thoroughly until no pink remains.
4. Sprinkle in cumin, coriander, chili powder, turmeric, garam masala, cinnamon and cayenne (if using). Season with salt and pepper. Stir well so the spices evenly coat the meat and onion.
5. Add the minced chili pepper (if using), chopped cilantro, bay leaf, tomato sauce and 1/2 cup water. Reduce heat to low, cover the pan and let simmer for about 15 minutes to allow the flavors to combine.
6. Remove the lid, stir in the frozen peas, cover again and simmer for 5–10 minutes until the peas are tender and heated through. Taste and adjust salt and spice levels before serving. Remove the bay leaf.

How to Serve

Serve lamb keema over steamed basmati rice or brown rice for a complete meal. It’s also excellent spooned into warm naan or roti, used as a filling for wraps, or stuffed into roasted bell peppers for an easy meal prep option. A cooling yogurt or cucumber raita complements the spices nicely.

Variations and Tips

• Swap ground lamb for ground chicken, turkey or beef for a different flavor profile.
• Add diced potatoes or fresh spinach during the simmer to bulk up the dish.
• Omit cayenne and fresh chili for a milder version, or increase them for extra heat.
• For a richer finish, stir in a tablespoon of cream or a dollop of Greek yogurt just before serving.
• Refrigerate leftovers for up to 4 days or freeze portions for up to 3 months—thaw and reheat gently.

Nutrition, Yield & Cook Time

Yield: 4 servings. Serving size: 3/4 cup. Approximate nutrition per serving: 240 calories, 15.6 g protein, 13 g carbohydrates, 14.5 g fat, 3.1 g fiber, sodium ~190 mg, sugar ~2.7 g.

Prep time: 5 minutes. Cook time: 25 minutes. Total time: 30 minutes.

Make It Your Own

Keema is a highly adaptable dish—adjust spices, protein and add-ins to suit your taste. The basic technique of sautéing aromatics, browning ground meat and simmering with spices and a little tomato or water creates a versatile base you can use in many meals. Experiment with fresh herbs, a squeeze of lemon for brightness, or a sprinkle of toasted cumin seeds for extra aroma.

More Lamb Recipes You’ll Love

• Grilled Harissa Lamb Chops
• Frenched Rack of Lamb
• Za’atar Lamb Chops
• Grilled Rosemary Lamb Chops
• Roasted Boneless Leg of Lamb

If you try this recipe, consider leaving a rating or comment on the original recipe page to share your experience and any tweaks you made—feedback from cooks helps refine and improve recipes for everyone.