CurryOmCurry's Lamb Mince With Spinach (Keema Saag)

Stephanie Webster

Local Chef Preeti Sikri has made Indian cooking accessible to the home cook with her ongoing series of classes, CurryOmCurryIndian cuisine seems daunting to prepare due to the number of seemingly exotic ingredeints, but Preeti recommends just a few basic spices to get started. These are: Cumin seeds, ground coriander, cayenne powder, Garam Masala, Turmeric and Salt. All of these are available (and then some) at Norwalk's new Indian Grocery Superstore, Patel Bros. Enjoy this recipe for Keema Saag or Lamb Mince with Spinach in your house. 

Lamb Mince With Spinach (Keema Saag)


3 tsp ground coriander

3 tsp ground cumin

2 tsp turmeric

4-5 whole cloves

4 tbsp olive oil

1 onion (chopped)

2 tsp fresh ginger (chopped finely or ginger paste)

4 garlic cloves (chopped finely or garlic paste)

2 green chilies (fresh green chilies chopped more or less depending on heat)

2 tbsp tomato paste

1 lb ground lamb

6 oz water

2 cup spinach (frozen) or fresh chopped

2 tbsp plain yogurt

1 pinch cayenne pepper (heat is needed)

1 tsp salt (taste)

2 tbsp cilantro (chopped)

1 tbsp 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.

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.

9 Keema is ready to be served with Naan, Rice or pita bread