While we love biting into juicy meats, there is something entirely different about the texture of minced meat a.k.a. Keema. From samosas to haleem, keema is used in a large variety of dishes to make them meaty & delicious.
Keema is boneless cuts of meat that have been finely chopped in a meat grinder. If you’re looking for some fun, delicious & super simple keema recipes, we’ve got not one, but five for you.
Start by ordering fresh, juicy keema from Licious.
Mutton Keema Fry
Filled with the most flavorful spices and ingredients that will make your mouth water, mutton keema fry is an all-time favorite. The flavour of fresh, juicy keema mixed with desi masalas creates one of the best keema dishes. Try this easy recipe that is sure to leave you with an enticing keema fry. Serve with hot rotis or kulchas and you have yourself a perfect meaty meal.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 500 gms Keema lamb or goat
- ½ cup oil
- 2 cups onions sliced
- 3 Tomatoes chopped medium-size
- 2 onions chopped medium-size
- 1 tbsp Green Chilli minced
- ½ tbsp Ginger Paste
- ½ tbsp Garlic paste
- 4 cloves
- 8-10 black peppercorns
- ½ inch cinnamon stick
- 1 whole black cardamom
- ½ tbsp red chilli powder
- 1½ tbsp coriander powder
- 1 tbsp Cumin Powder
- 2 tbsp Lemon Juice
- ½ cup whipped yoghurt
- 2 tbsp butter
- Salt as per taste
- ¼ tsp Black pepper powder
- 2 inch thinly sliced ginger
- ¼ cup chopped fresh coriander
- 3-4 green chillies or jalapenos thinly sliced
Ingredients
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- In a wok, heat oil on medium flame and sauté onions for about 10 minutes until they turn light golden. Stir until the onion slices start separating and reduce the flame. Add red chilli powder, cumin powder, coriander powder, cloves, cardamom, peppercorns and cinnamon stick, and mix well.
- Add ginger-garlic paste, minced green chilli and sauté for a few seconds. Then add tomatoes, salt and mix well. Cover and cook for at least 3-5 minutes until the tomatoes become soft. Now, add keema, mix and cover again. Cook for another 10-15 minutes on medium flame.
- Add whipped yoghurt, butter and lemon juice. Turn the heat to medium-high and fry the keema until oil separates and turns slightly brown.
- Garnish with pepper powder, sliced jalapeno or chillies, fresh coriander and ginger. Serve hot with pav or bread slices.
Recipe Tips
If you want gravy, add about ¾ cup of water and cook for another 10-15 minutes on low flame.
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Frequently Asked Questions
How can I reduce the fat content in cooked keema?
Skim the oil layer from the top of the cooked keema to reduce the fat content.
What can I make with leftover keema?
You can use leftover keema as filling for sandwiches, samosa or wraps. Note that to preserve the shelf-life of keema, use more oil for cooking and don’t skim it off.
Keema Samosas
Who doesn’t love samosas? It is the perfect evening snack to munch on. An Iftar without samosas is just incomplete. We swapped out the traditional aloo for a delicious, spicy keema filling in this recipe. It is easy to make, hardly time-consuming, and incredibly delicious. Pair it with some chutney or ketchup, and your comfort snack is ready.
| Prep Time | 30 minutes |
| Cook Time | 70 minutes |
| Servings |
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- 250 gms all-purpose flour
- 1 egg
- 1 tbsp Milk
- oil as needed
- water as needed
- 500 gms mutton keema lamb or goat
- 1 tbsp hung curd
- 1 tbsp oil
- 2 Bay leaves
- 4 cloves
- 1 tsp fennel seeds
- 1 cinnamon stick
- ½ cup onions finely chopped
- 3 garlic cloves finely chopped
- 1- inch ginger finely chopped
- 1 Green Chilli large finely chopped
- ½ tsp turmeric powder
- ½ tsp Cumin Powder
- 1 tsp coriander powder
- ½ tsp red chilli powder
- 1 tbsp garam masala
- ¼ cup Coriander leaves chopped
- salt to taste
Ingredients
For samosa:
For filling:
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- In a pan, heat oil over a medium-high flame and add bay leaves, cloves, fennel seeds and cinnamon stick. Sauté for about a minute or until fragrant and add onions. Stir fry for about 3-4 minutes until soft and translucent and add garlic, ginger and green chillies. Cook for another minute and add turmeric, cumin, coriander and red chilli powder and stir-fry for a minute more.
- Add the mutton keema, curd, salt and cook while stirring continuously for about 6-8 minutes until browned. Then add garam masala and chopped coriander leaves to this mixture. Cook for 1-2 minutes, switch off the flame and remove bay leaves and cinnamon stick. Let the mixture cool.
- Preheat the oven at 200° C. Meanwhile, knead the flour with oil and roll out small balls. Roll into rotis and cut them into halves. In a small bowl, whisk together egg and milk to prepare the egg wash.
- Make cone shapes out of the halved dough sheets and fill in a spoonful of the keema mixture. Press the edges and fold the opening and brush some egg wash to seal the bottom. Place the samosas on a lined baking tray and brush them with egg wash. Bake for 20-25 minutes until golden and puffed.
- Serve hot with ketchup, yoghurt dip, tamarind and date chutney or mint-coriander chutney as per your convenience.
Recipe Tip
You can also add finely chopped boiled green peas, green beans, carrots or potatoes along with the keema to the mixture.
Share your version of this recipe
Have you tried keema samosa at home? What are the spices that you use to make the samosa delicious? Let us know by sharing your version of the recipe with us.
Frequently Asked Questions
Can I skip the egg wash?
Yes. You can skip the egg wash if you don’t like an egg. Instead, you can use a tablespoon of milk or water to seal the edges.
How can I make the samosa a bit healthy?
Use whole wheat flour with a tablespoon of cornstarch instead of all-purpose flour to make the samosa a bit healthy.
Lamb Keema Haleem
Ramzan without haleem is incomplete. If you’re looking for the perfect post-Iftar meaty meal, try this lamb keema haleem recipe. It is rich, creamy, and easy to cook too. There are two secrets to perfecting haleem. One is to allow the meat to soften. During this time add a little bit of salt and a few other spices to lock in the flavour. The second is to use the freshest and juiciest meat. Get your lamb keema from Licious and get cooking!
| Prep Time | 30 minutes |
| Cook Time | 2 hours |
| Servings |
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- 750 Gms Goat/Lamb Keema
- 8 green chillies
- 1 Tsp ginger garlic paste
- ½ Tsp turmeric powder
- 3-4 Small Cinnamon Sticks
- 4 cloves
- 2-3 green cardamoms
- 1 Tsp Caraway Seeds
- 1 Tbsp black peppercorns
- salt To Taste
- 1 Cup water For Cooking The Split Pulses
- ½ Cup Broken wheat Daliya
- 1 Tsp Split Black Gram Urad Dal
- 1 Tsp Pigeon Peas Toovar Dal
- 1 Tsp Bengal Gram/Chickpea Gram Chana Dal
- 1 Tsp Yellow Moong Dal
- 1 Tsp rice
- salt To Taste
- 3 Glasses water
- 3 Tbsp oil
- 4 Medium-Size Onions Finely Sliced
- 1 Tsp ginger garlic paste
- ½ Bunch Coriander leaves Freshly Chopped
- ½ Bunch Mint leaves Freshly Chopped
- 2 slit green chillies
- ½ Tsp Full Black Peppercorn Powder
- ¼ Tsp turmeric powder
- 1½ Cup Beaten Yoghurt
- 5-6 Tbsp Pure Ghee
- 5-6 Tbsp Pure Ghee
Ingredients
For Cooking the Mutton
For Cooking The Haleem
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- Take a pressure cooker and add keema. Then add green chillies, ginger-garlic paste, cloves, cardamom, cinnamon sticks, caraway seeds and black peppercorns. Then add salt as per taste and turmeric powder. Add 1 glass of water and slow cook the mutton until it is tender. The mutton must be so well cooked that it should separate itself from the bones, if any.
- Take another pressure cooker and add broken wheat, split black gram, pigeon peas, Bengal gram, rice and moong dal. Add 3 glasses of water and cook until the pulses are soft.
- In a blender, add the cooked keema. Transfer it to a bowl. In the same blender, blend the pulses to a fine paste as well.
- Take a deep-bottomed pan and heat some oil in it. Then add the sliced onion and fry them until golden brown. Then add ginger-garlic paste and sauté until the raw smell is gone. Then add coriander leaves, mint leaves, green chillies and sauté the mixture. Then add the black peppercorn powder and turmeric powder. Add the beaten yoghurt and cook the gravy on low heat for 5 minutes. Then add the keema and pulses paste. Add salt as required. Keep stirring. Then pour the ghee and mix well. Cover the pan with a lid and cook for 15 minutes. Take it off the flame, let it rest for a few minutes and then garnish with deep-fried onions and serve.
Recipe Tip
For a slightly tangy taste, you can squeeze lemon over the Haleem before serving.
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How do you make Haleem at home? Share your version of this recipe with us!
Frequently Asked Questions
When should I add lemon juice to the recipe?
As mentioned in the tip above, always add lemon juice once the Haleem is cooked and ready to serve.
Can I store the leftover Haleem?
Yes. You can store the leftover Haleem in an airtight container. Make sure you refrigerate it.
Keema Pulao
A perfect meaty dish for Iftar made with rich, authentic spices from the Indian kitchen, the touch of keema adds a rich meaty taste to the dish. A delicious blend of spices mixed incredibly well with juicy keema, this keema pulao recipe is no doubt simple and easy to cook, but it also is flavourful and we’re sure it’ll leave you grabbing that second serving real soon. Mutton Keema from Licious is not only fresh but also juicy which is perfect for a hot, spicy keema pulao.
Keema Pulao
Course: Main CourseCuisine: IndianDifficulty: Easy4
servings30
minutes40
minutes300
kcalIngredients
1 tablespoon ghee
1 tablespoon oil
1 cinnamon stick
5 blackpepper corns
3 cloves
1 teaspoon ginger garlic paste
2 chopped onions
2 chopped green chillies
1/2 kg mutton keema
4 sticks mint leaves
2 tablespoon salt
1 teaspoon chilli powder
1 teaspoon cumin powder
1 chopped tomato
chopped corriander
1 cup rice
Directions
- In a pan, heat some oil and ghee. Add clove, cinnamon stick and black pepper corn.
- Now add green chillies, onions along with ginger garlic paste. Saute them until onions turn translucent.
- Add mutton keema, salt and mint leaves and saute for about 4-5 minutes.
- Add red chilli powder, cumin powder along with chopped onions, mint leaves and coriander. Stir well.
- Give it a good mix. Add cooked rice to this mixture. Stir the rice well so it locks in all the flavour.
Chicken Keema Paratha
Keema parathas are an absolute delight! With the crisp and delicious layer of parathas and a spicy keema filling, this recipe is easy to cook and super flavourful. This meaty treat can be eaten for either breakfast, lunch, or dinner and wholly satisfies your cravings. Once the paratha is cooked, drizzle butter on top of it and as it melts, indulge in your first bite!
Start prepping by ordering chicken keema from Licious and get it delivered in 90 minutes.
| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Servings |
Servings
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- 150 gms Chicken Keema
- 3 tsp ghee
- 1/2 cup water
- 1/2 tbsp Cumin Powder
- 1/2 tsp ginger
- 1/2 tbsp Garam masala powder
- 1/4 tbsp red chilli powder
- 1 whole Chopped Green Chilli
- 1 1/2 cup wheat flour
- salt
- 1/2 tbsp garlic
- 1/2 tbsp coriander powder
- 2 Chopped Onion
- 1 tbsp turmeric
Ingredients
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- Heat a saucepan and cook the keema in a little bit of oil. Add water, chopped ginger and garlic and cook till the meat turns tender. Add green chillies, coriander, cumin and garam masala powder.
- While the meat cooks, knead wheat flour along with salt, ghee, and water to make dough for the paratha.
- Once the meat is cooked and cooled and the dough is prepared, make small balls with the dough. Stuff each dough ball with a small portion of the keema and seal inside the dough.
- Carefully roll out the dough into a paratha and roast the paratha on a hot pan. Cook until the paratha turns golden brown. Serve along with curd or chutney.
If you try out these recipes, let us know how your dishes turned out to be in the comments below. If you post your recipe on social media, hashtag us at #MadeWithLicious and tag Licious on Instagram. We’d love to see your delicious creations.