Dining Keema with Okra


Keema is minced lamb or beef. It can be cooked with a variety of vegetables. In this recipe, I have used okra (also known as ladies fingers or bindi). After the main recipe is a list of alternative vegetables that can be used.


Cooking Time

Approx 40 minutes.

Preparing the Fresh Okra

The okra needs to be washed before it is cut. This vegetable tends to become gelatinous when in contact with water. It is thus essential that the okra is totally dry before it is cut. Remove the head and the tip. Cut the okra into 1cm (1/4 inch) pieces. To cook them just fry them gently with a little vegetable oil and thinly sliced onions.


  1. Wash and put the mince in a medium size sauce-pan with 3 of the onions, garlic, ginger,and tomatoes.
  2. Add all the dry masala. Add a quarter of a cup of water. Cover with a lid and cook on a slow gas for about 15 - 20 mins until the keema is cooked.
  3. When all the water has evaporated and the colour of the keema has changed to a pale brown, add the oil and start to dry roast using a large wooden spoon.
  4. Add the tomato puree, coriander and methi and continue to dry roast until the keema is a golden brown colour.
  5. In a large fry pan gently fry the okra and onions until soft (about 4 - 6 minutes). Add all of this to the keema and mix gently.
  6. Put into a casserole with a lid. Garnish with a sprig of coriander. Serve with either brown rice or chapatti and yoghurt.


Instead of the okra you can add the following :

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