Precook Keema


Serves: 8


  • 1kg Lamb mince
  • ½ tbsp. Garlic & ginger puree
  • 1 tbsp. Vegetable oil
  • 1 tsp. Coriander
  • 1 tsp. Salt
  • 1 tsp. Cumin
  • 1 tsp. Chili powder
  • 1 Cinnamon Stick
  • 4 Cardamom Pods, split
  • 1 Bay Leaf
  • Enough water to cover


Fry the mince in the oil with the Garlic & ginger puree until brown, then add the spices and stir for 2-3 minutes. Cover with water and simmer until just dry, about 1 hour.


A good way to remove the excess grease and fat is to drain the Keema into a large sieve, then press down with the back of a ladle or large spoon, forcing the fat out through the sieve.

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