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Sharon's Original Mellow Keema

Pomegranate Seeds by Cathy Savels

How to Make Mellow Keema

Original Recipe by Sharon

Serves 4 people


  • 1 tablespoon of ghee (clarified butter) or olive oil

  • 1 teaspoon ground pomegranate seeds

  • 1 teaspoon Chat Masala

  • 1 teaspoon of Tumeric

  • 1 teaspoons coriander seeds

  • 1 teaspoon of garlic and ginger paste

  • 1 pound of ground beef

  • 1 medium onion (finely chopped)

  • 1 cup of peas

  • 1 naan

  • Yogurt to taste


  1. Cut the potatoes in to small pieces and pre-cook in the microwave for 3 minutes (or until slightly cooked).

  2. Chop the onion.

  3. Add the ghee (or olive oil) to the pan.

  4. Add the garlic and ginger paste and then onions.

  5. Add the meat, brown, and then add the spices and stir well.

  6. Add the tomato puree.

  7. Add the potatoes and peas (you can add them frozen).

  8. Serve in a bowl with bread and yogurt.

If you like this recipe, why not cook more of Sharon's recipes .

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Here's what you need to know about the nutrition in this recipe and Kemma to be an expert!

  • Originally from South Asia and claimed by all.

  • Some restaurants offer Keema on Glasgow's Morton's Rolls in Scotland. Those famous crispy rolls arrived in 1965, just a few years before curry really took off with the invention of Chicken Tikka Masala. Add an egg for a protein-packed breakfast.

  • It's not surprising that I made a version of the beloved dish of... Mince and Tatties, by J. K. Annand (Edinburgh, Scotland) I dinna like hail tatties Pit on my plate o mince For when I tak my denner I eat them baith at yince. Sae mash and mix the tatties Wi mince into the mashin, And sic a tasty denner Will aye be voted ‘Smashin!’


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