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.
450g (1lb) of lamb mince
3 - 4 tablespoon of the oil of your choice
4 - 3 medium size onions roughly chopped
4 - 5 cloves of garlic finely chopped
2.5cm (1 inch) of ginger finely chopped
2 medium size ripe tomatos (fresh or tinned)
concentrated tomato paste
a sprig of fresh coriander (roughly chopped)
a sprig of fresh methi (fenugreek) leaves chopped / or pinch of dry methi
300g (8 oz) of fresh or frozen okra
1 cinnamon stick
2 small green cardamoms ground
1 large black cardamom ground
1 bay leaf
a pinch to half a teaspoon of chilli powder
a quarter of teaspoon of turmeric
half a teaspoon of salt
half a teaspoon of garam masala
half a teaspoon of whole cumin seeds
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.
Wash and put the mince in a medium size sauce-pan with 3 of the onions,
garlic, ginger,and tomatoes.
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.
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.
Add the tomato puree, coriander and methi and continue to dry roast until the keema is
a golden brown colour.
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.
Put into a casserole with a lid. Garnish with a sprig of coriander. Serve with either
brown rice or chapatti and yoghurt.