Spicy Lamb Keema Pasta
About this recipe
If there’s one thing I always order when getting Indian food, it’s a keema naan. If you don’t know what that is (and you really should!), it’s a beautifully seasoned mince, typically lamb or beef, stuffed into a buttery garlic naan. It’s rich, flavorful, and just melts in your mouth. Another favorite of mine is Keema Pau, a popular Indian street food where spiced minced meat (keema) is served with toasted bread rolls. The bold, spiced meat pairs so well with the soft bread, making it a street food delight.
Both of these dishes have been my inspiration to create this lamb keema pasta. Imagine all the flavors you love in keema – aromatic spices, tender lamb, and a burst of heat from green chilies – but paired with pasta instead of naan or rolls. This dish is an absolute winner, and it’s super easy to whip up in under an hour, making it perfect for those busy midweek dinners when you want something hearty and satisfying.
The key to making the perfect keema is cooking the lamb mince until the oil separates from the meat. This stage is crucial because it ensures the lamb is properly cooked, allowing all the spices to release their flavor and the richness of the meat to come through. As the oil separates, the mince becomes intensely flavorful, making every bite taste incredible.
Once your seasoned lamb mince is ready, you mix it with a sauce made from onions, garlic, ginger, and a good spoonful of tomato paste. Add some water to bring everything together into a luscious, slightly spicy sauce that clings to every piece of rigatoni. Top it off with fresh coriander and green chilies for an extra burst of freshness and heat.
This lamb keema pasta is a true fusion dish that brings together the best of both worlds: the robust, spicy flavors of Indian keema and the comforting bite of Italian pasta. Whether you’re a fan of Indian street food or just looking for a new way to enjoy pasta, this recipe is guaranteed to hit the spot. Plus, with everything done in under an hour, it’s a fantastic option for a quick and flavorful dinner!
Ingredients
- 500g lamb mince
- 1 tsp kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp hot curry powder
- 1 tsp smoked paprika
- 1 tsp tumeric
- 1 tsp salt
- 1 tsp cumin seeds
- 3 cardamon pods
- 4 garlic cloves, minces
- 1 thumb size ginger, minced
- 1 large brown onion, diced
- 1 tbsp tomato paste
- 200ml-300ml water
- handful fresh corriander
- 3 green finger chillis, add more if you like some heat!
- 225g dried rigatoni
Ingredients
Instructions
- In a large bowl, mix the lamb mince with Kashmiri chilli powder, garam masala, hot curry powder, smoked paprika, turmeric, and salt. Let it sit for 10 minutes to let the spices absorb into the meat.
- Heat a large pan over medium heat with a bit of oil. Toss in the cumin seeds and cardamom pods. Cook for a minute or two, until fragrant.
- Add the sliced onions and cook them for about 10 minutes, stirring occasionally until they soften and turn golden.
- Add the minced garlic and ginger, cooking for another 2-3 minutes until everything turns a rich brown and smells amazing.
- Add the seasoned lamb mince to the pan. Break it up as it cooks and keep stirring until the mince browns and the oil begins to separate from the meat (see above for more details) This will take about 10-15 minutes.
- Once the oil separates, stir in the tomato paste and pour in 200-300ml of water, depending on how thick or saucy you like your keema. Let it simmer for 15-20 minutes to let the flavors meld together.
- Top with freshly chopped coriander and sliced green chillies, adjusting the heat to your liking.
- While the keema cooks, prepare your pasta according to the package instructions. Drain it, then toss it into the spicy keema mixture, making sure everything is well combined. Serve hot and enjoy!
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