Lamb Keema With Scalloped Potatoes 

by Zars Kitchen Admin

Punjabi Mamas Keema is a staple in our house… I always double the recipe to freeze a few containers because it’s so versatile… sometimes we eat it with rice, roti/ chapati, I give it to the kids often in a taco or tortilla and my favvvv way to eat Keema is with buttery, crisp scalloped potatoes on top!

This Shan @shanfoods Stew/ Dopiaza Masala spice mix is available in Asian supermarkets but also on Amazon.  

Lamb Keema With Scalloped Potatoes

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 tbsp oil
  • 6 Whole green cardamoms
  • 2 Onions chopped fine
  • 120ml Water
  • 1 tbsp Ginger minced
  • 1 tbsp Garlic minced
  • 750 Minced lamb or chicken
  • 1 tbsp Salt
  • 0.5 tbsp Turmeric
  • 1 tbsp Garam Masala (I use homemade one with ground coriander and cumin inside too)
  • 0.5 tin Peeled or chopped tomatoes
  • 1 tbsp Shan Stew Dopiaza Masala @shanfoods
  • 1 tbsp Kasoori Methi (dried fenugreek)
  • 1 tbsp Ketchup
  • 1.5 cups frozen peas
  • 1 handful Fresh chopped coriander
  • 3 large potatoes, sliced into 1/2cm thin rounds
  • Sea salt & black pepper


  1. Heat a large pan on medium high heat, add the oil
  2. In a pestle and mortar roughly crush the cardamom pods and add to the oil with the onions
  3. Cook the onions gradually adding the water each time the onions stick to the bottom of the pan, this should take about 15 minutes total
  4. Add the ginger and garlic and mix well, cook for another minute
  5. Add the minced lamb breaking up the lumps until it is all separated, keep cooking until all the liquid is evaporated and the keema is slightly browned, this should take another 15 minutes
  6. Add the salt, turmeric and garam masala, cook for another few minutes
  7. Add the tinned tomatoes, mix and continue to cook for 5 minutes
  8. Then add the Shan Stew Dopiaza Masala, Kasoori methi and ketchup, reduce the heat to low, put a lid on and let it cook for a further 7 minutes
  9. Add the frozen peas, mix to combine and cook on high heat for another few minutes until heated through and all the liquid evaporates
  10. Stir through the coriander and set aside
  11. Preheat the oven to 200°
  12. Place keema into your oven dish, brush the potato slices with butter and layer on top
  13. Sprinkle with sea salt and black pepper
  14. Bake in the oven on 200°C for 25 mins until golden and starting to crisp
  15. Enjoy!
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