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Indian Keema Dal Chili
FusionIndian-Inspired

Indian Keema Dal Chili

Keema — Indian spiced ground meat with lentils — reimagined as a chili bowl with garam masala, tomatoes, and green chiles. The lentils thicken it into a deeply spiced, satisfying stew.

🌶️🌶️🌶️🌶️🌶️
⏱
1h
Cook Time
🐑
Ground Lamb
Protein
📍
New York
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Medium Burn
Nutrition Per Serving
439
calories
per serving
26g
Protein
24g
Fat
33g
Carbs
7g
Fiber
Sodium580mg
Sugar6g
Estimates per serving (7 servings total) · Powered by Edamam
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Serving suggestions

Naan or basmati rice for scooping; a dollop of yogurt and a squeeze of lime cool and brighten it.

Substitutions & tips

Red lentils break down fastest for that thick, creamy body — don't swap for green/brown, which stay firm. Ground beef or turkey works for lamb. A pinch more garam masala at the end lifts the aroma.

Ingredients
1.5 lbs ground lamb
1 cup red lentils
28 oz crushed tomatoes
2 cans diced green chiles
1 onion, diced
4 garlic cloves
2 tsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp chili powder
Fresh cilantro and naan to serve
Steps
1
Brown ground lamb in a large pot, drain fat
2
Add onion and garlic, cook 5 minutes
3
Stir in garam masala, cumin, coriander, turmeric, and chili powder — cook 1 minute
4
Add green chiles and crushed tomatoes
5
Rinse lentils and add to pot with 2 cups water
6
Simmer 30 minutes until lentils are completely soft and thickened
7
Season well, serve with fresh cilantro and naan
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