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Kheema, lamb, homemade

Lamb kheema is a dish made with minced lamb; the figures here describe a homemade recipe. It mainly provides fat and protein, with smaller amounts of carbohydrate and fibre. Per 100g, it contains 13g of fat, including 3.8g of saturated fat, and 11g of protein, with an energy content of 740 kJ.

Protein supports the growth and repair of body tissues. Lamb kheema also provides iron, which is needed to make haemoglobin, the substance in red blood cells that carries oxygen. Its saturated fat and energy content are worth noting for people monitoring these intakes. The amounts of fat and salt can vary with the ingredients used. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

178 kcal

Energy

740 kJ

Fat

13g

of which saturates

3.8g

Carbohydrate

4g

of which sugars

2.4g

Fibre

1.5g

Protein

11g

Salt

0.09g

Alcohol

0g

Water

69g

Cholesterol

38mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

41µg

Vitamin D

0.4µg

Vitamin E

3.6mg

Vitamin C

4mg

Thiamin (B1)

0.18mg

Riboflavin (B2)

0.1mg

Niacin (B3)

2.5mg

Vitamin B6

0.14mg

Vitamin B12

0.8µg

Folate

7µg

Calcium

30mg

Iron

1.8mg

Magnesium

23mg

Phosphorus

123mg

Potassium

271mg

Sodium

37mg

Zinc

2mg

Copper

0.1mg

Selenium

1µg

Iodine

4µg

Other types of kheema

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Kheema, lamb, reduced fat, homemade

142 kcal

11g

9.4g

1.6g

Kheema, beef, homemade

160 kcal

12g

11g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published