Keema fry with mint and flatbreads

Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Bademiya Seekh Kababs is a Mumbai street cafe, in a backstreet at the rear of India’s most prestigous lux hotel, the Taj Mahal. The Taj’s customers flock here of an evening to eat all things with flatbreads at wonky tables on a busy pavement, without fork or knife. It’s worldwide known by those in the know, and Bombay moves in every night. Their keema fry is a roti-wrap-and-dunker’s heaven. Bung in some pre-boiled new potatoes halfway through the cooking if you want. Rotis, naans, parathas or chapatis will be needed.


  • 1 medium onion
  • 3 cm piece fresh root ginger, peeled
  • 2 green chillies
  • 6 cloves garlic
  • 2 tsp each ground cumin and coriander
  • 4 tbsp vegetable oil
  • salt and pepper
  • 400 g lamb mince
  • big handful of podded peas
  • 1 tsp ground garam masala
  • small bunch of mint or fresh coriander, roughly chopped
  • ½ red onion, very finely sliced into rings, bathed in the juice of 1 lime


Roughly chop the onion, ginger, chillies and garlic, then blitz in a processor until very finely chopped, adding the ground cumin and coriander. Fry the mixture in the oil, with a little salt and pepper, until it starts to brown. Stir in the mince, breaking it up, season lightly again, and fry for a couple of minutes or so, or until browned a little. Pour in about 150ml water (or stock - a lamb or chicken stock cube is fine), cover, and gently bubble for 40 minutes. Chuck in the peas and garam masala, stir, then cook for another 5 minutes, adding extra water or stock if it needs it. Stir through half of the herb, then spoon the keema fry into a serving bowl, leaving any excess fat behind. Scatter with the onion bathed in lime juice. Bung on the remaining greenery and eat with oven-warmed flatbread.