kheema recipe

Kheema derives its name from the Urdu word for ground meat and has been prepared in India for several generations, though its precise origination is unclear.

Inspired Indian's spice kit includes whole black cardamom and cinnamon, which provide a hint of smokiness and sweetness.

servings 4 to 5  |   cook time 30 min


  • 1 and 1/2 lbs ground lamb, beef, or turkey
  • 1 small yellow onion |  1/2 cup finely chopped
  • 1-inch cube peeled, fresh ginger  1 tsp finely grated
  • 4 garlic cloves  |  2 tsp finely grated
  • 1 tbs butter or non-dairy spread
  • 1/2 cup frozen peas
  • vegetable oil or ghee
  • salt
  • 1 Inspired Indian Kheema Spice Kit


cooking whole spices in heated oil releases their flavor and infuses the dish with an additional layer of flavor.

resist the urge to increase the heat while frying onions, otherwise the whole spices may burn and become bitter. if onions start to stick or brown too quickly, add 1 tbs water.


Heat 2 tbs oil in saucepan on medium. Finely chop onion.

Add WHOLE SPICES to pan, stir for a minute, then add onion. Sauté 5 to 7 minutes until onion starting to brown at edges. Add a splash of water if they dry out.

While onions are frying, peel and finely grate ginger and garlic.

2  Add ginger and garlic to pan with 1 tbs butter. Stir for a minute, then add SPICE POWDER, ground meat, and 1 tsp salt. Increase heat to medium-high and cook until meat is browned and no pink remains.

Reduce heat to low, stir in ½ cup frozen green peas and 4 tbs water. Cover and simmer 5 min. Add salt to taste.





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