Lamb Mince With Spinach (Keema Saag) Recipe

Name: Lamb Mince With Spinach (Keema Saag)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon cinnamon; 3 teaspoons ground coriander; 3 teaspoons ground cumin; 1/2 teaspoon turmeric; 10 whole cardamom pods; 10 whole cloves; 4 tablespoons olive oil; 1 large onion, chopped; 1 1/2 teaspoons fresh ginger, chopped finely (or ginger paste); 4 garlic cloves, chopped finely (or garlic paste); 2 fresh green chilies, chopped (more or less, depending on heat); 2 tablespoons tomato paste; 1 lb ground lamb; 6 ounces water; 1 1/2 cups frozen spinach; 2 tablespoons plain yogurt; 1 pinch cayenne pepper (if more heat is needed); 1 teaspoon salt (to taste); 1/2 cup cilantro, chopped; 1 tablespoon lemon juice

Servings: persons

1/2 teaspoon cinnamon
3 teaspoons ground coriander
3 teaspoons ground cumin
1/2 teaspoon turmeric
10 whole cardamom pods
10 whole cloves
4 tablespoons olive oil
1 large onion, chopped
1 1/2 teaspoons fresh ginger, chopped finely (or ginger paste)
4 garlic cloves, chopped finely (or garlic paste)
2 fresh green chilies, chopped (more or less, depending on heat)
2 tablespoons tomato paste
1 lb ground lamb
6 ounces water
1 1/2 cups frozen spinach
2 tablespoons plain yogurt
1 pinch cayenne pepper (if more heat is needed)
1 teaspoon salt (to taste)
1/2 cup cilantro, chopped
1 tablespoon lemon juice

1
Mix spices together, and set aside.
2
Over medium-high heat, heat oil in a large pan, adding in the onion, ginger, garlic and chilies. Saute until soft.
3
Add spice mix to onion mixture, allowing to fry for 1 minute.
4
Add tomato paste, incorporating well, and fry for 1 minute.
5
Add ground lamb, mix well with mixture and allow to cook thoroughly. Carefully drain off any fat.
6
Reduce heat and add water and spinach. Simmer for 30 minutes, being careful not to let lamb mixture go dry.
7
Add yogurt, coriander, salt and lemon juice. If more heat is desired, add a pinch of cayenne pepper. Simmer for a further 10 minutes.
8
Once simmered, keema should have a paste-like consistency. If mixture is too wet, simply simmer uncovered until reduced.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 teaspoon cinnamon, 3 teaspoons ground coriander, 3 teaspoons ground cumin, 1/2 teaspoon turmeric, and more.

Yes, Lamb Mince With Spinach (Keema Saag) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Mince With Spinach (Keema Saag)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions