Indian Keema Peas Quinoa with Crispy Fried Onions
A warming Indian-spiced ground lamb and pea mixture served over fluffy quinoa and topped with shatteringly crispy fried onions. Keema—tender spiced meat cooked down until it clings to each grain—meets the nuttiness of quinoa in this comforting, protein-rich bowl. Golden onions add textural contrast and a sweet, umami depth.
Steps
Before you start
- Measure out all spices and mince the garlic and ginger before you start cooking—keema moves quickly once the meat hits the pan
- Have the broth measured and ready for the quinoa
- Pat the ground lamb dry with paper towels so it browns rather than steams
Fry the onionsOven 350°F / 175°C
- Pour the neutral oil into a large skillet and heat over medium-high (about 350°F/175°C—a shred of onion should sizzle immediately).
- Add the thinly sliced onions in a single layer and stir occasionally with a slotted spoon.
- Fry for 8–10 minutes, watching carefully, until the onions turn deep golden brown and crisp; they will darken further as they cool.
- Transfer to a paper towel-lined plate and sprinkle lightly with salt.
- Drain all but 2 tablespoons of oil from the skillet.
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Ready when: Onions are deep golden brown and crisp, and darken slightly more as they cool
Tip: Watch constantly in the last 2 minutes—they go from golden to burnt quickly. Don't stir continuously or they'll break apart.
Cook quinoa
- In a medium saucepan, bring the broth to a boil.
- Stir in the rinsed quinoa, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat, keep covered, and let steam for 5 minutes.
- Fluff with a fork.
- Set aside.
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Ready when: Grains are tender, water is fully absorbed, and a white germ ring appears around each grain
Tip: Don't skip the steaming step—it keeps the quinoa fluffy rather than mushy.
Bloom the spices
- In the skillet with the reserved 2 tablespoons of onion-infused oil, warm the cumin seeds over medium heat for about 30 seconds until fragrant.
- Add the minced garlic and ginger, stir for about 1 minute until the raw edge softens and the mixture becomes fragrant.
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Ready when: Cumin seeds crackle and become fragrant, and garlic–ginger mixture is golden and aromatic
Tip: Don't let the spices burn—you want fragrant, not blackened. Keep heat at medium, not high.
Brown the lamb
- Increase heat to medium-high.
- Add the patted-dry ground lamb to the skillet, breaking it into bite-sized pieces with a wooden spoon.
- Cook for 5–6 minutes, stirring often, until the meat is no longer pink and has developed browned bits.
- It should smell rich and meaty.
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Ready when: Lamb is cooked through with golden-brown bits throughout, and no pink remains
Tip: Don't crowd the pan or stir constantly—let the meat sit for 1–2 minutes between stirs so it browns rather than steams.
Add ground spices and tomato
- Stir in the ground cumin, ground coriander, turmeric, and chili powder (or paprika).
- Cook for about 30 seconds, stirring constantly so the spices coat the meat without sticking.
- Pour in the crushed tomatoes and stir until everything is well combined.
- Cook for 2 minutes.
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Ready when: Spices are fragrant and evenly distributed, and tomato has warmed through and begun to concentrate slightly
Tip: If the spices stick to the bottom immediately, lower heat to medium. A light sizzle is good; burning is not.
Simmer keema and add peas
- Reduce heat to medium-low.
- Stir in the yogurt until smooth (don't let it curdle—keep the temperature gentle).
- Add the frozen peas directly from the freezer and stir well.
- Simmer gently for 8–10 minutes, stirring occasionally, until the mixture is thick and saucy, the peas are heated through, and the flavors have melded.
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Ready when: Mixture is thick and glossy, peas are tender and fully heated, and the sauce clings to the meat
Tip: Stir the yogurt in slowly over the heat and keep temperature below a boil. If it curdles, it will still taste good but the texture will be grainy.
Season and finish
- Taste the keema and adjust seasoning with kosher salt and black pepper.
- It should taste warm, savory, and slightly spiced with a gentle heat.
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Tip: Taste before serving—the balance of salt and spice is personal, so adjust to your preference.
Assemble bowls
- Divide the cooked quinoa among four serving bowls, creating a small well in the center of each mound.
- Spoon the warm keema over the quinoa, drizzle any remaining sauce around the edge, and top generously with the crispy fried onions.
- Scatter fresh cilantro over the top if using.
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Tip: Add the crispy onions just before serving so they stay crunchy and don't soften from the heat and moisture.
Good to know
Tips
- For deeper flavor, use ghee or a combination of ghee and oil for frying the onions and as the base for the keema. The ghee will add richness and a slightly caramelized note.
- If you like a thicker keema, simmer uncovered for the last 3–4 minutes to reduce the sauce further. If you prefer it brothier, add a splash more broth or water before the yogurt.
- Crispy onions are delicious but optional; if you don't want to fry oil, buy a small package of ready-made crispy fried onions (like those used as a salad topping) and use them instead. You'll need about ½ cup.
- This dish is naturally gluten-free if you use a gluten-free broth. Check your spices and yogurt for any added ingredients.
Make ahead
The keema (without the yogurt and peas) can be made up to 2 days ahead. Let it cool, cover, and refrigerate. Reheat gently on the stovetop, stir in the yogurt and peas, and simmer as directed. The crispy onions are best made fresh but can be made a few hours ahead and stored in an airtight container at room temperature.
Storage & reheating
Store leftover keema and quinoa separately in airtight containers in the refrigerator for up to 4 days. Reheat the keema gently on the stovetop over medium-low heat, stirring often, until warmed through. The crispy onions will soften if stored with the dish; keep them separate in an airtight container for up to 2 days and add fresh just before serving. The entire assembled bowl can be frozen (minus the crispy onions) for up to 3 months; thaw in the refrigerator overnight and reheat as above.
Substitutions
- ground lamb → ground beef or ground turkey. Lamb has a distinctive flavor, but beef gives a more neutral, comforting keema. Turkey will be leaner and slightly less rich. Use the same weight.
- plain yogurt (full-fat or Greek) → sour cream or heavy cream. Use the same amount. Cream will be richer and less tangy; sour cream will add tang similar to yogurt.
- kashmiri chili powder or smoked paprika → cayenne pepper or fresh green chili, minced. Start with ¼ tsp cayenne (it's hotter) or 1 fresh green chili. Adjust to taste for heat level. Omit entirely if you prefer no spice.
- quinoa → basmati rice or long-grain white rice. Cook according to package directions. Basmati rice adds a subtle nutty flavor that pairs well with keema. Use the same weight in cooked grain (about 3 cups cooked).
