Lamb Keema Curry With Gluten-Free Chapati {Low-Carb, Grain-Free}

Every culture has its “family” dish, and this Lamb Keema Curry With Gluten-Free Chapati is a classic dish in India. Typically keema is made with lamb and peas, sometimes potatoes and is served with chapati or naan.

However, you can use keema as a filling in samosas. Samosa is typically fried, sometimes baked pastry filled with savoury filling made with meat or veggies or both. Check out our gluten-free spicy beef samosa recipe!

What is chapati?

The chapati is a thin bread, almost like a pancake cooked on a cast iron griddle or skillet. I made this gluten-free chapati using chickpea flour and arrowroot flour, making the chapati grain-free and rich in protein. I often serve the chapati with hearty soups because they are so tasty!

 What is in keema?

Don’t let the long list of ingredients scare you, because it is mostly spices. Keema is a simple dish to make, and it is the spices that turn ground meat into an aromatic Indian dish.

If you don’t care for lamb, you can make the keema with beef, because both versions are just as delicious. The stunning flavours will tempt you to make this Indian dish again and again.

Keema is probably one of my favourite Indian dishes, not only because it is so easy to make, but it has so much flavour and is economical. Another favourite Indian dish of mine is the Indian low-fat butter chicken…YUM!

If you are tired of making the same old meals with ground meat, try this Indian keema curry and add some gluten-free chapati. However, if you don’t like Indian spices skip the keema and serve the gluten-free chapati with hearty soups or stews