Keema Karai

Serves: 4 people

Difficulty: Moderate

One of my favourite recipes, this is a wonderful dish to make when it’s chilly outside and all you want is some comfort food.

I prefer to use lean minced lamb but you can use any meat you like, and if you don’t have a karai (traditional cast iron cooking pot) then use a regular saucepan.


  • 2 tablespoons vegetable oil
  • 2 green cardamom pods
  • 3 cloves
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 1 teaspoon fresh root ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 - 2 chillies, chopped (seeds removed if you don’t like too much heat)
  • 1 tablespoon coriander powder
  • 2 teaspoons cumin powder
  • 1/2 teaspoon fennel powder
  • 400 g lean minced lamb
  • 50 g peas, thawed if frozen
  • 2 tablespoons fresh coriander, chopped
  • salt, to taste


1. Gently heat the oil and add the green cardamom pods and cloves.

2. After 1 minute add the cumin seeds and leave to sizzle for a minute or so.

3. Add the onions and saute until they have turned light golden brown.

4. Stir in the ginger, garlic and chillies and cook for a further minute before adding in the powder spices. Sprinkle in a little water to prevent them from burning.

5. Cook for a few minutes and stir through the minced lamb.

6. Fold through the spices before adding the peas and a little more water. Cover and cook on low to medium heat for 10 minutes.

7. The keema will have cooked through so taste and adjust the salt. Depending on how dry you want it you can continue to cook it, uncovered, to boil off any excess liquid.

8. Sprinkle over the coriander and serve with some Pilau Rice.


Sophie| February 12, 2012 at 6:41 pm

I found this recipe easy to follow and didn’t take long at all to prepare or make. A very tasty dish, which I will definitely be making again. Would recommend it.

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