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Lamb Keema Tacos

4.6

(36)

Lamb Keema Tacos Recipe
Photo by Emma Fishman, food styling by Rebecca Jurkevich

Keema, a ground meat stew originating on the Indian subcontinent, is traditionally served solo or used to stuff samosas and naan. Here, associate food editor Rachel Gurjar uses it as a taco filling, fragrant with ground lamb, tomatoes, onions, garlic, and spices. You can make the keema a day in advance and save any leftovers to spread between buns for a sloppy Joe–style sandwich or serve with rice for another quick weeknight meal.

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What you’ll need

Recipe information

  • Yield

    8 Servings

Ingredients

3

Tbsp. extra-virgin olive oil

4

garlic cloves, finely chopped

1

2" piece ginger, peeled, finely chopped

2

bay leaves

2

tsp. cumin seeds

1

medium white onion, finely chopped, plus more for serving

2

Tbsp. ground coriander

1

Tbsp. plus 1½ tsp. garam masala

1

Tbsp. paprika

½

tsp. ground cloves

½

tsp. turmeric powder

1

cup tomato purée

2

lb. ground lamb

Kosher salt

Juice of ½ lime

1

Tbsp. finely chopped mint

½

cup finely chopped cilantro, plus sprigs for serving

Warm small corn or flour tortillas, crema fresca or sour cream, and lime wedges (for serving)

Preparation

  1. Step 1

    Heat oil in a medium Dutch oven or other heavy pot over medium. Cook garlic, ginger, bay leaves, cumin seeds, and 1 onion, stirring occasionally, until onion is translucent and edges are golden brown and spices are fragrant, about 5 minutes. Add coriander, garam masala, paprika, cloves, and turmeric and cook, stirring often, until spices are fragrant, about 2 minutes.

    Step 2

    Mix in tomato purée and cook, stirring occasionally to keep from burning, until thickened and starting to stick to bottom of pot. Add lamb and break into small pieces, then add 1 cup water. Season with salt and stir to combine. Cover pot and cook until lamb is cooked through and tender, about 20 minutes (some of liquid will have evaporated).

    Step 3

    Stir lime juice, mint, and ½ cup cilantro into lamb mixture. Build tacos with keema, tortillas, crema, cilantro sprigs, and more onion; serve with lime wedges for squeezing over.

    Do ahead: Keema can be made 1 day ahead. Transfer to an airtight container and chill.

Explore Bon AppétitTacoIndianSouth AsianAsianGround LambLambMeatGingerCanned TomatoTomatoVegetableCilantroEasyWeeknight MealsMainNut-FreeGluten-FreeSimmerDinner
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Reviews (36)

Back to TopTriangle

  • This is amazing! Even better if you add a jalapeño or two to give it some kick. I also recommend adding extra tomato sauce instead of water. I ended up pureeing a can of fire-roasted tomatoes and used that. So good! Also great served as a tostada with queso fresco, pickled red onions, and avocado. This is going into heavy rotation.

    • Suzanne

    • Seattle, WA

    • 3/4/2024

  • This was decent. You'll have to drain some of the grease out of the pot after the lamb cooks and before you add the lime juice and herbs. I was expecting a little more punch to the flavor.

    • HomeCook

    • 22201

    • 10/29/2022

  • I've made this keema recipe twice now, and really love it. It's pretty easy, and packs a flavor punch (if you make it right). I do think that some of the quantities are off in the recipe here -- as some have noted, the recipe in the magazine said 1 lb of lamb, while this says 2. I've made it both ways now and 100% recommend either using 1 lb lamb or *doubling* the spice mixture. Some have also said double the onion and it makes it sweeter. I also don't use corn tortillas, but rather make Andy's super easy flatbreads and use it more like I would naan.

    • Erin L.

    • Brooklyn, NY

    • 12/3/2021

  • So incredibly tasty, and a ton of flavor. They definitely are sloppy joes on a tortilla, so the second round I just put it in a bowl and dipped a rolled tortilla with it. It was quick, easy, and everything I wanted out of this meal.

    • Meghan

    • Houston, TX

    • 11/7/2021

  • Very good flavors. This is a keeper Following are the recipe changes I made; a number of them were suggested in other comments: Used 1 lb ground lamb instead of 2 (note that I DID NOT half other ingredients) 6 cloves garlic instead of 4 Chicken broth instead of water Cooked lamb ahead, drained, and reserved grease Used lamb grease instead of EVOO to cook onions, garlic, etc Added 4 diced Calabria chiles (from jar) Reduced on simmer for 20-25 minutes to thicken We added shredded lettuce in addition to raw onions and Greek yogurt for serving. The only other change I would make is to 1/2 the cumin seeds, as cumin flavor dominates a bit.

    • Mark

    • Olmsted Falls, OH

    • 10/22/2021

  • Wonderful flavors just as is. We ate it just like chili with yogurt and cheddar cheese on top!

    • Lynne

    • Morgantown WV

    • 10/7/2021

  • Delicious, but kind of a mess. The keema was pretty simple to whip up without too much effort and tasted great. But it has the consistency of sloppy joe filling, and putting that into a soft taco shell just did not work. The tortilla just isn't absorbant or watertight enough to hold the fillings. Doing it again, I'd season it a little more heavily and either serve over rice, or if I was committed to the fusion thing I'd put it into a burrito with rice.

    • Anonymous

    • Seattle, WA

    • 10/7/2021