By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Gosht ka Keema. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A rich, aromatic minced lamb curry from North India, slowly cooked with yogurt and whole spices. This dish is the ultimate comfort food, perfectly paired with warm buttered bread.
According to eatmundo's ingredient comparison, the closest dish to Gosht ka Keema from another cuisine is Sheikh El Mahshi (Lebanon): the two share 53% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Heat 2 tbsp of ghee in a heavy pot over medium heat.
- 2
Add 500g of minced lamb and brown it thoroughly until the fat renders and the meat is no longer pink.
- 3
Stir in 1 tbsp of garlic paste and cook for 2 minutes until the raw smell dissipates.
- 4
Lower the heat and gradually fold in 200ml of whisked yogurt, stirring constantly to prevent curdling.
- 5
Simmer uncovered for 20 minutes, allowing the liquid to reduce into a thick, glossy gravy.
- 6
Season with salt and a pinch of garam masala to elevate the aroma.
- 7
Continue cooking for another 10 minutes until the oil starts to separate from the sides.
- 8
Garnish with fresh coriander leaves and serve warm.
Frequently Asked Questions
What is Gosht ka Keema?
Gosht ka Keema is an Indian minced lamb dish prepared with yogurt, ghee, garlic paste, and spices like garam masala and coriander. It is typically served as a main course during lunch or dinner, often accompanied by flatbreads such as naan or roti.
What is the ideal fat content for the minced lamb in this dish?
Use lamb mince with about 20% fat content to ensure the keema remains tender and succulent rather than dry.
Can I substitute yogurt if I don't have any on hand?
You can use a mix of Greek yogurt and a splash of water, or substitute with sour cream, though yogurt is preferred for its tangy flavor profile.
How do I know when the keema is perfectly cooked?
The dish is ready when the oil (ghee) begins to separate from the sides of the mixture and the meat has turned a deep, rich brown.
Is it necessary to brown the garlic paste with the meat?
Yes, sautéing the garlic paste in ghee until it loses its raw aroma is essential for developing the deep, savory base of the dish.