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Hungry Healthy Happy - Lamb Keema Hungry Healthy Happy - Lamb Keema

Hungry Healthy Happy - Lamb Keema

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Lamb Keema is quick, easy and a delicous lamb curry that freezes well! Just the right amount of spice for a mouth full of flavour. Minced lamb that is lightly spiced and cooked with fresh tomoatoes and peas for a comforting curry that makes for an easy and tasty midweek meal. 

Preparation: 4 mins 
Cooking: 26 mins
  • 1 tsp vegetable oil
  • 1 medium onion diced
  • 2 garlic cloves crushed
  • 20 g fresh ginger grated
  • 1 green chilli diced
  • 2 tbsp garam masala
  • 1 pinch sea salt and black pepper
  • 400 g lamb mince
  • 3 salad tomatoes diced
  • 3 tbsp natural yoghurt
  • 60 g frozen or fresh peas
  • 10 g fresh coriander (cilantro) finely chopped

  • Heat 1 tsp of oil in a pan and then add the onion and garlic and gently cook for 2 minutes.

  • Add the ginger, green chilli and garam masala and cook for 2 minutes longer.

  • Put the lamb mince and tomatoes in the pan, brown the mince and then cook on low for 20 minutes. Add a little water if needed.

  • Add the yoghurt, peas and fresh coriander, stir and cook for 2 minutes.

  • Serve with rice and popadoms.

Chef's Tip:

  • To add some extra flavour, you could use a couple of spoonfuls of curry paste instead of garam masala.
  • You don't have to add the peas if you family don't like them.
  • This is a great batch cook meal and will keep in the freeze for 2 months.
  • When re-heating, add a little water so it doesn't dry out.
  • Serve with turmeric rice and popadoms.
  • This isn't overly spicy, but you can use more or less fresh green chilli to change the spice.
  • You may need to add a little water when cooking if the mixture starts to look a little dry.

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