A delicious, quick and easy, family friendly Lamb Keema curry recipe. Perfect for a midweek dinner, on the table quickly. Here’s how to make one of the tastiest and easiest curry recipes.
Just like that, I’m a school mum. A proper, bone fide school mum. I know I told you how I was feeling all the feels about it but then, the big moment came and off they went. G said “have a fun day Mummy” as he turned away without so much as a backwards glace. My. Heart. Broken. Right there.
But that’s what we want right? Happy kids, tripping in, without a care, excited for their day of fun. I’m so very grateful that after ups and downs we’ve had with H at nursery early this year, they are both happy. I feel like I’ve let out a big puff of exhausted air and now I can think about what being a school mum means in all of our lives.
If you follow me on Instagram (@tamingtwins) you might’ve seen my post, where I asked three questions that have been perplexing me during the first three days of this school malarky:
- Will I ever find out what they’ve actually been up to? They tell me nothing.
- Did they really have ‘edges’ for lunch? They insisted that’s what was on the menu. Whaaaa’?
- Do they get replaced at home time by ravenous, fridge raiding monsters? They are SO hungry, I’ve never known anything like it.
The answers I got there made me laugh a lot, it turned out I’m definitely not alone. There’s lots of ravenous kids out there after school.
I’m working on getting dinner on the table more quickly from now on to keep everyone happy. This week I’ve made this Lamb Keema curry recipe which was a huge success.
The recipe was sent to me by Simply Beef and Lamb as part of their Keema-Sutra (see what they did there?) campaign. Keema is a basically a minced meat curry. It’s a favourite meal here, so quick, easy and economical, a perfect midweek curry.
This recipe uses lamb mince which is a really versatile ingredient for family meals. Remember, when choosing your meat for this keema curry – whether its beef or lamb – look out for a quality mark like the Red Tractor logo – it means the meat is farm assured and is of excellent quality. For more information and recipe ideas, visit simplybeefandlamb.co.uk you can also find more inspiration on the YouTube channel here: Simply Beef and Lamb videos.
What I used to make the Lamb Keema Curry Recipe:
Watch how to make the Lamb Keema Curry Recipe:
How to make this Lamb Keema Curry recipe:
- 450g/1lb lean lamb mince
- 10ml/2tsp rapeseed or vegetable oil
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped or crushed or 10ml/2tsp garlic purée
- 5ml/1tsp minced ginger or 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
- 1-2 green chillies, deseeded (if preferred) and finely chopped or 5ml/1tsp hot chilli sauce
- 45ml/3tbsp curry paste of your choice
- 3 medium tomatoes, chopped
- 5-10ml/1-2tsp white sugar
- 30ml/2tbsp tomato purée
- 75g/3oz peas (fresh or frozen)
- Salt and freshly milled black pepper
- Large handful freshly chopped coriander, to garnish
- Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
- Add the ginger, hot chilli sauce or fresh chillies and curry paste. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
- Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed. During the last 5 minutes add the peas. Remove from the heat and stir through the herbs.
- During the last 5 minutes add the peas. Remove from the heat and stir through the herbs.
- Use as required or cool quickly, transfer into plastic container and freeze for up to 3 months.
What’s your favourite midweek curry? And will I ever work out how to keep my ravenous school children full?!
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Disclosure: This recipe was commissioned by Simply Beef and Lamb. As always, all opinions are truthful.