Lamb Kheema Roll Recipe

Lamb kheema, also known as keema or qeema, is a popular Indian dish made from ground or minced lamb meat. Its origin can be traced back to the Indian subcontinent, and it is a traditional part of Indian cuisine. Kheema is a versatile dish that can be prepared in various ways, with regional variations in spices and ingredients.

The term “kheema” or “keema” is derived from the Persian word “qeema,” which means minced or ground meat. This influence likely came through the historical interactions between the Indian subcontinent and various Persian and Central Asian cultures.

Kheema can be prepared as a dry dish or with a gravy base and is often used in various recipes, including keema curry, keema samosas, and keema pav (a popular street food in India). It’s a flavourful and spicy dish that is enjoyed by people of all ages across the Indian subcontinent and in Indian communities around the world. The spices and seasonings used in kheema can vary by region and personal preferences, making it a diverse and adaptable dish within Indian cuisine.

It pairs exceptionally well with soft, fluffy bread rolls, often referred to as “pav” in India. When served with bread rolls, it’s known as “keema pav.” The combination of flavourful minced lamb and freshly baked bread rolls is a popular street food and a favourite among many. You can also enjoy lamb kheema with various types of Indian flatbreads such as roti, naan, or chapati. The combination of the savoury kheema and the soft, warm flatbreads is a satisfying meal.

Lamb Kheema Roll Recipe
Nutrition Information
  • Serves: 6
  • Serving size: 200 grams
  • Calories: 860
  • Fat: 47 g
  • Saturated fat: 14 g
  • Unsaturated fat: 17 grams
  • Carbohydrates: 68 g
  • Sugar: 11 g
  • Sodium: 798 mg
  • Fiber: 8 g
  • Protein: 44 g
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Lamb Kheema Rolls are not just a culinary treat; they are a celebration of taste and tradition. With a balance of rich flavours, a hint of spiciness, and the perfect combination of textures, these rolls are an irresistible, grab-and-go delight for any occasion.
  • 800 grams of ground lamb
  • 4 - 5 tablespoons vegetable oil
  • 2 - 3 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 4 - 5 green cardamoms
  • 10 cloves
  • 2 large onions, finely chopped
  • 2 tablespoons garlic ginger paste
  • 5 chopped green chillies
  • 1 large bell pepper, finely sliced
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon garam masala
  • 1 tablespoon red chilli powder (adjust to your spice preference)
  • 3 medium tomatoes, pureed
  • ½ cup frozen peas
  • 1 cup milk
  • 1 tablespoon butter
  • ½ cup fresh coriander, finely chopped
  • 1 teaspoon salt (adjust to taste)
  • 6 Soft fluffy breadrolls , flatbreads or parathas
Prepare the Lamb Kheema Filling
  1. Heat 4 - 5 tablespoons of vegetable oil and 2 - 3 tablespoons of ghee in a large skillet or pan over medium heat.
  2. Add the cumin seeds and let them sizzle for a few seconds until they release their aroma.
  3. Add the bay leaves, green cardamoms, and cloves.
  4. Add the finely chopped onions and sauté them until they become soft and translucent.
  5. Stir in the garlic ginger paste and green chillies. Cook for another 2-3 minutes until the raw smell disappears.
  6. Add the sliced bell pepper.
  7. Add the coriander powder, turmeric powder, garam masala, and red chilli powder. Stir well to coat the mixture with the spices.
  8. Add the pureed tomatoes and cook until the oil begins to separate from the mixture, which takes about 5-7 minutes.
  9. Stir in the frozen peas and cook for an additional 2-3 minutes until they are heated through.
  10. Season with salt according to your taste.
  11. Add the ground lamb to the pan and break it apart with a spatula. Cook until it's no longer pink and any excess liquid has evaporated.
  12. Pour in 1 cup of milk and stir. Allow the mixture to simmer on low heat for about 10-15 minutes, stirring occasionally until the lamb is cooked through and the sauce has thickened.
  13. Once the lamb is cooked and the sauce has thickened, remove the bay leaves, green cardamoms, and cloves from the mixture.
  14. Add 1 tablespoon of butter to enhance the flavor and give it a creamy finish. Stir until it's fully incorporated.
  15. Garnish your lamb kheema with the chopped fresh coriander leaves for a burst of freshness and color.
Assemble the Kheema Rolls
  1. Allow the lamb kheema filling to cool slightly.
  2. Place a portion of the kheema filling in the fluffy bread roll, or roll flatbread to create a kheema roll.
  3. Serve your delicious and aromatic Lamb Kheema Rolls hot with your favourite condiments or or chutneys. Enjoy!


Image credit:

Bharat Mirchandani / CC BY S.A 2.00 DEED/ via Flickr

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