Step by step

Method

4 steps

1. 1

   Heat 2 tablespoons oil in a wide skillet over medium heat until shimmering. Add 1 teaspoon cumin seeds and let them crackle 20–30 seconds. Stir in 1 finely chopped onion and cook until soft and golden at the edges, 6–8 minutes. Add 1 tablespoon ginger-garlic paste and stir 30–45 seconds until the raw smell fades.

2. 2

   Add 1 lb ground lamb (or beef). Cook, breaking it up with a wooden spoon, until browned and no longer pink, 6–8 minutes — you want little browned bits, not gray steamed mince. If a lot of fat pools, spoon off some but leave a tablespoon for flavor.

3. 3

   Stir in 1 chopped tomato, 1 teaspoon garam masala, 1 teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon chili powder, and ¾ teaspoon salt. Cook 4 minutes until the tomato softens and the spices smell toasted. Add 1 cup green peas and ¼ cup water. Simmer 6–8 minutes until the peas are tender and the mixture is moist but not soupy — keema should mound on a spoon.

4. 4

   Finish with chopped cilantro and a squeeze of lemon. Serve with rice, roti, or stuffed into warm pita. You want juicy spiced minced lamb with sweet peas — not dry gray crumbles or watery mince stew.