Keema with Spinach

Keema, in Hindi, means ground meat cooked with spices. Could be a dry or saucy dish. In the US ground meat is where the worst cuts end up. Keema is not considered a lesser meat in India since most butchers grind the meat to order.

makes ~4 cups


3 Tbsp ghee

1 cup minced red onion

1 tsp minced garlic

8 oz ground lamb

1 cup of potatoes cut into 1” pieces (or any other root vegetable)

½ tsp turmeric

1 tsp black pepper, ground

1 tsp chili powder

1 tsp ground cumin

1 tsp crushed coriander seeds

2 tsp salt

1 cup plain yogurt

1 cup diced tomatoes or ½ cup canned crushed tomatoes

1 tsp ground cardamom

4 cups of chopped fresh spinach


  1. Heat up the ghee in a stockpot (that has a tight fitting lid). Add the onions and cook on medium heat until golden brown (approximately 15-20 minutes).  
  2. Add the minced garlic, ground lamb and potato. Cover & cook on high heat until the meat starts giving off some liquid. 
  3. Add the turmeric, black pepper, chili, cumin, coriander, salt and fry the spices with the meat, onions and potatoes for 2-3 minutes.
  4. Lower the heat & add the yogurt in 2 increments, vigorously stirring each time until it is absorbed by the meat.
  5. Add the tomatoes and cardamom, cover the pot and simmer for 10-15 minutes until the mixture is thick. At this point, the lamb should be cooked through and the potatoes soft.
  6. Turn the heat off & stir in the spinach. Allow it to wilt into the mixture but do not cook it so that the spinach retains a bright green color. Serve with rice, bread or rotis. 

ideas / variations

  • Sub spinach with kale, swiss chard; potatoes with carrots, turnips or rutabaga. Sub lamb with turkey, chicken or beef.