About this recipe: Serve with rice or chapati or naan for a quick Indian dinner. You can add vegetables and also use it as a filling for pies or samosas.
i'm indian and we make keema quite often. we mostly make it with beef or mutton. i think it needs more spices like jeera(cumin), dhania(coriander) and if you want it spicy maybe some chilli powder(i like my food extra hot!).add a couple of cinnamon sticks for a lovely aroma. - 09 Feb 2008 (Review from Allrecipes US | Canada)
so very good! we don't eat lamb, so i substituted ground beef, and it turned out delicious. my modifications: i added a teaspoon of curry powder, and dashes of coriander and cumin. also, a bit of cayenne for a little heat; to us, indian food needs it! also doubled the beef broth so it would be more "saucy", and added about a cupful of frozen peas with the beef broth. simmered for about 10 minutes, and it was perfect! served over basmati rice, with nann and raita on the side. my fiance raved, said it was better than any meal he'd had in an indian restaurant. a true keeper, thank you! - 20 Aug 2004 (Review from Allrecipes US | Canada)
It is very good with peas and rice, but needs raitha (whipped yogurt with cukes and other veggies) to really bring out the flavor. It makes a nice pita filling when paired with grilled veggies. For a healthier option, it is just as tasty made with ground turkey. - 25 Aug 2002 (Review from Allrecipes US | Canada)