Go Back
+ servings
Two keema papadum and a bowl of kachumber salsa.
Print Recipe
5 from 4 votes

lamb keema papadum

Keema on a papadum may not be familiar but it makes a great party appetizer. And you can prep everything except the papadum ahead of time.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main
Cuisine: Indian
Keyword: keema, lamb keema
Servings: 6
Calories: 274kcal
Author: romain | glebekitchen


lamb keema

  • 1 lb minced lamb
  • 2 Tbsp oil
  • 1 bay leaf - Indian tej patta if you can get it
  • 1 black cardamom - whole, split
  • 2-3 kashmiri chilies
  • 2 inch piece cassia bark - cinnamon stick
  • 2 tsp garlic ginger paste - recipe link below
  • 1/2 tsp kasoor methi - fenugreek leaves
  • 1 Tbsp madras curry powder e.g Lalah's brand
  • 1/2 tsp kashmiri chili powder
  • 1/2 tsp salt
  • 2 tsp tomato paste - diluted with water to the consistency of pasatta
  • 2/3 cup water

kachumber salsa

  • 1/2 small cucumber finely diced. When I say small, I mean a little lebanese cucumber.
  • 1 shallot finely diced
  • 2 red finger hot chilies finely diced. Use finger hots. Do not use the little Thai chilies I used in the pictures unless you are a serious chili head.
  • 1 Tbsp cilantro finely diced.
  • salt and lemon juice to taste


  • 6 papadum
  • oil to shallow fry


Make the lamb keema

  • Pre-heat your skillet over medium heat.
  • Add the oil. It should shimmer slightly. Add the cardamom, bay, kashmiri chilies and cassia bark. Cook the whole spices until little bubbles form around the spices - about 30 seconds.
  • Add the garlic ginger paste. Stir. Cook until the sizzling subsides.
  • Reduce heat to medium low and stir in the kashmiri chili powder, kasoor methi, madras curry powder and salt. You are blooming the spices here. Absolute magic. It really makes a difference.
  • Cook, stirring constantly for about 30 seconds.
  • Add the tomato paste. Stir to combine and cook about 30 seconds.
  • Add the minced lamb. Break up any big chunks. Cook until all the meat is brown. You don't want to break the pieces up too small. It will be hard to eat.
  • Add the water. Simmer, uncovered until the water evaporates. This should take 5-10 minutes. Depends on the heat. Keep an eye on it.
  • Use a slotted spoon to remove the keema from the pan. This is much easier than trying to spoon fat out of the pan with keema in the way. Discard the fat.
  • Taste and adjust for salt if needed. Keep warm.

Make the kachumber

  • Combine the shallot, chili, cucumber and cilantro.
  • Season with salt and lemon juice to taste.

Cook the papadum

  • Heat the oil over medium heat. You want the oil around 325F.
  • Slip the papadum into the oil.
  • It will puff up in a second or two. Flip it, using tongs, and cook a few seconds more.
  • Remove from the oil. Place on a couple sheets of paper towel. Press the papadum flat with a spatula while it is still hot and pliable. Repeat 5 more times.


  • Put out the papadums alongside a bowl containing the keema and another containing the kachumber. Break the papadum into bite side pieces. Spoon a little keema onto the papadum. Top with a little kachumber.


Make garlic ginger paste from scratch at home.
The pictures in this post have nothing to do with reality. It's real lamb keema papadum. Don't doubt that. But what I took pictures of is impossible to eat. It will self destruct after the first bite. Looks good though, doesn't it? I was having fun.
Serve the keema in a bowl. Serve the kachumber salsa along side. Fry up some papadum and let your guests break off pieces and build there own bites.


Serving: 6servings | Calories: 274kcal | Carbohydrates: 4g | Protein: 13g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 262mg | Potassium: 284mg | Fiber: 1g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 23mg | Calcium: 24mg | Iron: 2mg