How to Make Keema Kebab Indian Lamb Meatballs in Tomato Gravy

by Sunny Flemingo

This is a lovely Indian version of meatballs with tomato gravy. It shows how 500g of meat can be stretched upto approximately 10 serves. Have this with naan, roti, rice, couscous or quinoa.


  • ½ kilograms Lamb Meat
  • 2 Teaspoons Garam masala
  • 1 Teaspoon Turmeric powder
  • 4 Centimeters Fresh ginger
  • 3 Cloves garlic
  • 1 Large onion
  • 4 Tablespoons Coriander leaves
  • 2 Tablespoons Vegetable oil
  • 7 Centimeters Cinnamon
  • 1 Cardamom
  • 1 Small sweet potato (optional)
  • 2 Teaspoons Coriander seed
  • 2 Teaspoons Cumin seed
  • 1 ½ Green chilli
  • 3 Tomato
  • 1 ½ Tablespoons Yoghurt
  • Salt
  • Instructions

    Step 1

    In a dry bowl add 1/2 tspn turmeric, garam masala,salt and 1 diced green chilli

    Step 2

    Process the onion, green chilli, ginger and garlic- but not too fine

    Step 3

    Dry roast cumin and coriander seeds

    Step 4

    Mince the lamb or process it

    Step 5

    Mix the lamb and dry spice with the coriander leaves. Keep aside

    Step 6

    Process the tomato till its a puree

    Step 7

    Its optional. I add a mashed boiled sweet potato. Mix well and form to medium size balls

    Step 8

    In a shallow fry pan - fry cardamom & cinamon

    Step 9

    Fry the lamb meatballs in batches

    Step 10

    In the same pan- add turmeric powder, pureed tomato and balance coriander leaves. Season with salt.

    Step 11

    Cook well. A layer of oil will emerge.

    Step 12

    Keep tasting. Adjust salt and yoghurt.

    Step 13

    Return the meatballs.

    Step 14

    Garnish with some coriander leaves

    Step 15

    Serve this with freshly made naan.