---
title: "Keema (garam masala–spiced ground meat)"
slug: "omni-03-keema-masala"
diet: omnivore
protein: "ground beef or lamb"
suggested_primary: "health_glucose"
suggested_goals: ["balanced", "womens_wellbeing", "lipids_cholesterol"]
combined_spice_step: true
---# Keema — staged whole + ground spices in one curry base

## Summary

**Keema** (minced meat curry) demonstrates professional **two-stage spicing**: **whole peppercorns, cardamom, cinnamon** bloomed in oil, then **ground coriander, cumin, turmeric, chili** toasted with meat and tomatoes. Multiple HERBIX-tracked spices ride the **same fat–onion matrix**.

## Typical spice stages (combined narrative)

- **Whole:** black pepper, green cardamom, **cinnamon**
- **Aromatics:** onion, **garlic**, **ginger**
- **Ground:** **coriander**, **turmeric**, **cumin**, chili
- **Finish:** **garam masala** (variable **clove, cardamom, cinnamon**)

## Suggested plan tags

| Plan focus | Notes |
|------------|-------|
| `health_glucose` | Fenugreek leaves optional in some keema styles—**not** a drug substitute |
| `womens_wellbeing` | Legume or veg sides often pair |
| `health_balanced` | Weeknight batch protein |

## Recipe (for cooks)
**Serves:** about **3–4** (illustrative—scale to your household).

**HERBIX:** These amounts are **educational home-cooking cues**, not medical dosing. Adjust salt, fat, and heat to your health context.

### Ingredients

- **Lamb**, about 550 g, cubed or bone-in as preferred
- **Cooking fat**: 2–3 tbsp olive oil or neutral oil
- **Aromatics / acid**: 1 onion or shallot; lemon, lime, or vinegar to finish

- **Whole Peppercorns**, about ½ tsp ground (toast whole spices first if you like)
- **Cardamom**, about ½ tsp ground (toast whole spices first if you like)
- **Cinnamon**, about 1 tsp ground (toast whole spices first if you like)
- **Ground Coriander**, about ¼ tsp ground (toast whole spices first if you like)
- **Cumin**, about ½ tsp ground (toast whole spices first if you like)
- **Turmeric**, about ½ tsp ground (toast whole spices first if you like)
- **Chili heat**, fresh chili or ½ tsp flakes — **to your tolerance**
- **Fine salt**, to taste at the end

### Equipment

- Large pan with lid (braise/steam) **or** heavy skillet / sheet pan / grill as indicated by the template name.

### Steps

1. Follow the **method outline** above in one pan, keeping **multiple spices in the same cooking phase**.
2. Taste often; **reduce chili or alliums** if your tolerance needs it.


## Research & reference links

- [America’s Test Kitchen — Keema (garam masala–spiced ground beef)](https://www.americastestkitchen.com/recipes/13684-keema-garam-masala-spiced-ground-bea)
- [America’s Test Kitchen — Garam masala ground beef article](https://www.americastestkitchen.com/articles/2935-garam-masala-spiced-ground-beef)

## HERBIX notes

- **Food safety:** Cook ground meats thoroughly.
- **Kidney / purines:** Red meat context differs from legume anchors—user-specific.
- **Disclaimer:** Educational only.