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Lamb Mince With Spinach (Keema Saag)

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“I adapted this recipe from various ones I've tried in the past that I found were never quite right. It's not entirely authentic, but it works with what I have in the kitchen, and my husband loves it. This is an easy to make, one-skillet dinner, great for after work. Serve either with rice, chappatis or naan.”

Ingredients Nutrition


  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. Carefully drain off any fat.
  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.

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