11 Batch-Cooking Indian Meals for the Week

10. Keema (Minced Lamb)

Keema is a versatile minced-lamb base that turns into tacos, wraps, or a quick rice bowl—making it ideal for batch prep. Use about 1 to 1.25 pounds (450–600 g) of minced lamb and brown with onions, ginger, garlic, tomatoes, and warming spices. Keep keema slightly saucy so it doesn’t dry out on reheating; a little added broth or water helps restore texture. Refrigerate for up to three days, or freeze for two months in meal-size portions. Reheat on medium heat with a splash of water and cover briefly to steam through. Make it kid-friendly by reducing green chilies and adding peas or diced potatoes for sweetness. Keema freezes and thaws quickly so it’s excellent for sudden meal needs; portioning into 1-cup packs makes grabbing a meal painless. For a leaner meal, substitute ground turkey or chicken and adjust spices to taste. Label containers clearly for those avoiding red meat.