Keema (Indian-Style Ground Lamb)

Ground lamb sauteed with onions and lots of masala, served over basmati rice as a quick, flavorful meal for two.

1  pound ground lamb or mutton

1 onion, finely chopped

2 cloves garlic, minced

4 tablespoons garam masala

1 teaspoon cumin

1 teaspoon salt

4 teaspoons tomato paste or tomato soup base

3/4 cup beef broth

coriander or other chutney, to taste


In a large heavy skillet over medium heat. While cooking, break lamb apart with a wooden spoon until crumbled. Stir in onion and cloves. Cook until lamb is evenly brown and onion is soft.

Stir in spices and salt, and cook about 5 minutes. Add tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is pink in the middle, and liquid has evaporated.

Serve over basmati rice, with coriander or other Indian chutney.

This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.

Note: We’ve adapted this from the original. Follow the link for comments on alternate ingredients and spices.


Source: Keema (Indian-Style Ground Meat) Recipe –

Cumin-Scented Lamb Burgers

Basque style slider-size lamb burgers from the book “Pintxos” by Gerald Hrigoyen. Our personal favorite ground lamb dinner from the grill.

Servings: 4

  • 1 pound ground lamb
  • 1 tablespoon cumin seed
  • 2 tablespoons Aioli or garlic mayonnaise
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon fennel seed
  1. 4 small brioche, bun, or pita bread
  2. 2 tablespoons oil
  3. 1 shallot, thinly sliced
  4. 1 small tomato
  5. 4 small lettuce leaves
  6. 3 cloves garlic (optional)

1) Grind cumin to fine powder. Transfer 1/2 teaspoon of cumin to a small bowl and add the Aioli, mix well and set aside.

2) Grind the coriander and fennel to fine powder. Mix in the remaining cumin.
3) Combine the spice mix with the ground lamb, and knead lightly. Divide the lamb into 4 patties.
4) Fry with oil, or grill the patties until brown, turn and brown the other side.
5) Lightly toast the brioche, spread the Aioli. Add a layer of shallot slices. Top with burger, tomato, and lettuce.