Lamb Keema Seviyan Recipe – Authentic Indian Minced Lamb & Vermicelli

Last Updated on 4 months by Neha Deshmukh

Lamb Keema Seviyan Recipe – Authentic Indian Minced Lamb & Vermicelli

Hey everyone! If you’re looking for a dish that’s comforting, flavorful, and surprisingly easy to make, you have to try Lamb Keema Seviyan. It’s a beautiful blend of savory minced lamb and delicate vermicelli noodles, packed with aromatic spices. I remember the first time my grandmother made this for me – the smell alone was enough to make my mouth water! It’s been a family favorite ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Lamb Keema Seviyan isn’t just delicious; it’s also incredibly versatile. It’s perfect for a weeknight dinner, a festive celebration, or even a cozy weekend meal. The combination of textures – the tender lamb, the soft seviyan, and the crunchy cashews – is just divine. Plus, it comes together in under 30 minutes, making it a lifesaver when you’re short on time.

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 200g Keema | Minced Lamb Meat
• 1 big Onion, finely chopped
• 2 Green chili, finely chopped
• 0.75 tbsp Ginger-Garlic paste
• 1 tbsp Red chili powder
• 0.5 tbsp Garam Masala
• 0.25 tbsp Turmeric powder
• 0.25 tbsp roasted Coriander powder
• 3 tbsp Oil
• 2 cups roasted Seviyan
• 0.5 tbsp Oil (for frying cashews)
• 10 Cashews
• 1 tbsp minced Coriander leaves
• 4 Lemon wedges

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Seviyan/Vermicelli: We’re using roasted seviyan here. This gives it a lovely nutty flavor and helps it hold its shape. You can find it at most Indian grocery stores.
• Lamb Keema: I prefer using a slightly fatty lamb keema for extra flavor and tenderness. But feel free to use leaner meat if you prefer. Around 20% fat content works beautifully.
• Garam Masala: This is where the magic happens! Garam masala is a blend of warming spices that adds depth and complexity. Every family has their own blend, so feel free to use your favorite. A good quality garam masala really makes a difference.
• Green Chilies: Adjust the amount of green chilies to your spice preference. I like to use 2 for a mild kick, but you can add more if you like it hot!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Boil Seviyan: Bring 6 cups of salted water with 1 tbsp oil to a rolling boil. Add the seviyan, turn off the heat, and let it sit for a minute. Then, drain the seviyan and spread it out on a plate to dry – this prevents it from clumping.
2. Fry Cashews: While the seviyan is drying, heat 0.5 tbsp oil in a pan. Fry the cashews until they’re golden brown and crispy. Set them aside for garnish.
3. Marinate Keema: In a bowl, combine the minced lamb with the chopped onion, green chilies, ginger-garlic paste, red chili powder, garam masala, turmeric powder, roasted coriander powder, and a pinch of salt. Give it a good mix and let it marinate for about 15 minutes. This allows the flavors to meld together.
4. Cook Keema: Heat 3 tbsp oil in a pan. Add the marinated keema and cook it over medium heat until all the moisture has evaporated. Continue frying until the keema is fully cooked and nicely browned.
5. Combine & Simmer: Add the boiled seviyan to the cooked keema. Gently mix everything together and cook for another 3-4 minutes, allowing the flavors to combine beautifully.
6. Garnish & Serve: Garnish with fresh minced coriander leaves and the fried cashews. Serve hot with lemon wedges for a burst of freshness.

Expert Tips

• Don’t overcook the seviyan! It should be just tender, not mushy.
• Marinating the keema is key to a flavorful dish. Don’t skip this step!
• Taste and adjust the seasoning as needed. Everyone’s palate is different.

Variations

• Vegan Adaptation: Swap the lamb keema for a plant-based alternative like textured vegetable protein (TVP) or crumbled plant-based mince.
• Gluten-Free Adaptation: Ensure your seviyan is made from rice flour or another gluten-free grain.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies.
• Festival Adaptations: This dish is often made during Eid and other special occasions. My aunt always adds a sprinkle of saffron for a touch of luxury during festivals!

Serving Suggestions

Lamb Keema Seviyan is delicious on its own, but it also pairs well with:

• Raita (yogurt dip)
• A simple salad
• Warm naan bread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of Keema to use for this recipe?

Lamb keema with around 20% fat content is ideal for flavor and tenderness. You can also use beef or chicken keema if you prefer.

Can I make this dish ahead of time?

You can marinate the keema and boil the seviyan ahead of time. Store them separately in the refrigerator and combine them when you’re ready to cook.

How do I prevent the Seviyan from becoming mushy?

Don’t overcook the seviyan! Boil it briefly and drain it immediately. Spreading it out to dry also helps.

What can I substitute for lamb keema?

You can use beef, chicken, or a plant-based mince as a substitute.

What side dishes complement Lamb Keema Seviyan?

Raita, a simple salad, and warm naan bread are all great options.

Enjoy making this delicious Lamb Keema Seviyan! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!