Keema (Indian Spiced Ground Meat)

I've had a few requests for the recipe for the keema that has become a staple of my lunches at work, and it's super simple, so I wanted to share it here.


  • 1 TBSP coconut oil or ghee (clarified butter)
  • 1/2 medium onion, diced
  • 4 cloves of garlic and an equal quantity of fresh ginger root, minced
  • 3-4 TBSP of your favourite curry powder (I highly recommend Fusion Spice Works' mix)
  • 1 kg ground meat (beef, lamb, turkey or chicken)


  1. In a large sauté pan over medium heat, sweat the onions in the ghee or coconut oil until translucent, about 2-3 minutes
  2. Add the minced garlic and ginger, and cook for another 2-3 minutes
  3. Add the curry powder and mix well
  4. Increase the heat to high, mix in the ground meat with the onion/garlic/ginger/spices, and brown well.
  5. Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally, to let the flavours combine.


Makes 4 servings for men / 6-8 servings for women

I usually eat this with 2 cups of chopped greens (a mix of baby kale, spinach, chard and beet tops), a whole tomato chopped up or made as a fresh tomato chutney/salsa (not pictured) and a small amount of starchy carbs (rice or quinoa).  This gives me about 50-60 g of protein, a good sized serving of leafy greens, some more veg, a little bit of healthy carbs, and a whole lot of flavour!