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Keema
Indian · Mughal India

Keema

Keema (spiced minced meat) is one of the most versatile preparations in Indian cooking — minced lamb (or beef or chicken) cooked with onion, tomato, ginger, garlic, and whole spices until the mince is fully cooked through and the sauce reduced to a rich, oily, clingy consistency. Keema matar (with peas) is the most common version. Served in toasted rolls (keema pav) it is Mumbai's most beloved street food.

‹Swipe for the next dish›
Serves4
Total50 min
Sourced2of 18 in BC
Cook
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I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

500g
ground lamb
or minced mutton
Your own market
30ml
vegetable oil
Your own market
1
large onion
minced fine
Your own market
20g
ginger
minced
Origin · New ZealandPurely Artisan Foods · San Diego →
10g
garlic
minced
Your own market
4g
ground coriander
Not yet stocked in British Columbia
3g
ground cumin
Your own market
2g
ground turmeric
Your own market
2g
Kashmiri chilli powder
Not yet stocked in British Columbia
1g
ground cardamom
Your own market
6g
fresh curry leaves
torn
Not yet stocked in British Columbia
150g
peas
fresh or frozen
Not yet stocked in British Columbia
2
large potatoes
diced small
Origin · FranceLekker · Vancouver →
200ml
water
Your own market
10g
fine sea salt
Your own market
3g
Tellicherry black pepper
Your own market
15ml
fresh lemon juice
Not yet stocked in British Columbia
15g
fresh cilantro
chopped
Your own market

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Heat oil in heavy-bottomed pan; render minced onion until pale, 4 minutes.
2
Add ginger and garlic; bloom 90 seconds over medium heat.
3
Add ground spices and curry leaves; toast 2 minutes, stirring constantly.
4
Break up ground lamb and add to pan; render over medium-high heat until browned, 8–10 minutes.
5
Add diced potatoes and water; bring to simmer, season with salt and pepper.
6
Cook 20 minutes until potatoes are three-quarters tender; add peas and cook 5 more minutes.
7
Finish with lemon juice; taste and adjust seasoning.
8
Serve hot with paratha, rice, or naan, garnished with fresh cilantro.
From the canon — Plain paratha (परांठा) is layered flatbread — atta dough rolled flat, coated with ghee, folded into a book fold or triangle, rolled flat again, cooked on a t… Paratha — Layering with Ghee (परांठा — परतें बनाना) →
IV

Sensory Tests

◇Where it lives or dies. The moment where keema lives or dies is the initial mince sear — when the mince hits the hot bhuna base, it must be cooked over high heat and stirred constantly to break up any lumps. Within 5-7 minutes, the mince should be fully browned and the pan bottom should show caramelisation. Deglaze with a tablespoon of water if sticking excessively. This caramelisation is the depth in the final keema.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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VI

What to Pour

Pouring for British Columbia ·

The pairing
Caol Ila 12 Year Old Single Malt
Caol Ila Distillery · Islay
Not yet stocked in British Columbia
Whisky
From British Columbia
SOV Wheated Rye Whisky
Sons of Vancouver Distillery · Metro Vancouver
Sons of Vancouver Distillery · North Vancouver →
Whisky
Without alcohol

No pour without alcohol holds against this yet.

Each tap is counted, so the stockist sees the demand Provenance sends them.

Why each one works is part of membership — Enter · from $49 a year →

The whole pairing
Pillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year
Sourced through Provenance

The hands behind the plate.

Purely Artisan Foods
San Diego · ginger
→
Lekker
Vancouver · large potatoes
→
← PreviousKashmiri Wazwan — Roghan Josh Variant (Festive Banquet Context)One standard · no exceptions