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This easy one-pan Lamb Keema Curry is so packed full of flavour, yet is probably the easiest lamb mince recipe you’ll find anywhere.

It’s enough of a treat for a weekend fakeaway or impressive enough for cooking for guests, but it’s also quick and easy enough for a midweek family dinner too (about 30 minutes).

Large pot of cooked easy lamb keema curry, on a table, ready to be served.

There are many praises I can sing about this delicious one-pan Lamb Keema Curry, but let’s start with how flipping EASY it is! 

Lamb mince is also divine so I’m very happy I’ve found an easy way to introduce it to our meal planning. It’s also great for trying something a little different if you usually eat a lot of chicken or beef. 

It’s a great recipe for batch cooking and freezing for another day, and you can adapt it for a beef mince curry if you’d prefer.

Personally I love this with lamb as it tastes so unlike anything else, but I get that some people just don’t like it.

Why you’ll love this Lamb Keema recipe

⭐️ Low effort, high quality

⭐️ Quick and budget-friendly

⭐️ Perfect fakeaway or midweek dinner

Close up of lamb keema curry with peas in a big pan.

About Lamb Keema Curry

Keema Curry is basically a minced curry. This one uses lamb mince but it can also use other types of meat.

There is no one-size-fits all recipe for keema as such, as different cultures have their own creations dating back generations.

Here we have substituted a list of spices with a curry paste, which allows time-poor cooks the chance to enjoy this recipe.

This is something I have put into practice a lot with my curry recipes, which always taste good even though they’re quick and easy (and the whole family will eat them!) 

If you want to try having a go at a keema with your own paste, The Curry Guy’s recipe here is great and he always has easy-to-follow recipes. This Cook with Nabeela keema recipe also looks amazing.

Ingredients for a lamb keema curry laid out on a counter top.

Lamb Keema Ingredients

  • Sunflower oil 
  • Lamb mince – Lean if you can get it
  • Onion – Fresh of pre-chopped frozen is fine
  • Garlic – Fresh or purée or jar is OK
  • Ginger – Again, shortcut or fresh
  • Tomato purée
  • Curry paste – I use Rogan Josh but you can use your favourite
  • Chopped tinned tomatoes
  • White sugar – I use caster sugar
  • Water
  • Frozen peas
  • Sea salt

How to make Lamb Keema Curry

Step 1 of how to make a lamb keema curry.

1. Fry the lamb mince over a high heat until coloured all over. Turn down and add the onion, garlic, ginger, curry paste and tomato puree. Cook according to the recipe below.

Step 2 in the process of making a lamb keema curry recipe.

2. Add the tomatoes, sugar, water and sea salt to season. Put the lid on and cook as per the recipe. Add the peas.

HINT: If the lamb gives off more fat than you’d like, carefully drain some off after frying, before adding other ingredients.



In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving, either in the microwave, hob or oven.

In the freezer This recipe freezes well so you could make a large batch. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

Top tips

Serving suggestions

I like to serve this with basmati rice or brown rice, but there is always the option of a time-saving microwave packet rice. This isn’t the most economical way of serving up rice but sometimes the speed is worth it, especially if you only want a small amount.

We also love this with poppadoms, naan breads or chapatis, or sometimes my Easy Flatbreads. Serve up a simple raita (yoghurt dip/sauce) using plain yoghurt mixed with fresh mint or mint sauce.

Other lamb mince recipes

If you enjoy this, you might like to try these other lamb mince recipes: Shepherd’s Pie, Homemade Doner Kebab and Lamb Koftas.


Is this a spicy curry?

This depends on the curry paste you choose to make this recipe with and how many green chillies you add. I use Pataks’ Rogan Josh Paste for this one, but if that’s too spicy for your family, go for something milder.

Can you recommend a good pan for this recipe?

I have done my homework on one-pan pans because I use them so often and having one that ticks all the boxes is a must for me. This tried-and-tested pan review reveals my findings, which I hope you’ll find useful!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.54 from 100 votes

Easy Lamb Keema Curry

A delicious, quick and easy, family-friendly Lamb Keema Curry recipe. Perfect for a midweek dinner or weekend fakeaway. Here's how to make one of the tastiest and easiest curry recipes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 People


  • 2 tsp Sunflower oil
  • 450 g Lean lamb mince
  • 1 Onion, Peeled and finely chopped
  • 3 Garlic cloves, Peeled and crushed
  • 1 tsp Minced ginger , Or 1 inch piece fresh root ginger, grated
  • 2 tbsp Tomato purée
  • 2 tbsp Curry paste, See notes
  • 400 g Chopped tinned tomatoes
  • 1 tsp Sugar
  • 200 ml Water
  • 150 g Peas, Frozen
  • Sea salt


  • Heat the oil over a high heat in a large deep frying pan, or saute pan, and add the lamb mince. Fry for 5 minutes until coloured all over.
  • Turn the heat down to medium and add the onion, garlic, ginger, curry paste and tomato puree, cook for about 3-5 minutes, stirring regularly, until the onion has softened and everything is a deep rich colour.
  • Add the tomatoes, sugar, water and sea salt to season. Put the lid on and cook for 15 minutes, stirring occasionally.
  • Add the peas and cook for a further 3-5 minutes.


Fat: Lamb mince can be quite fatty, so if this bothers you, when you get to the end of stage 1 of the recipe, carefully drain off some of the fat before adding any other ingredients.
Always dispose of fat very carefully – don’t block your drains! Read here to see what Recycle Now suggests.
Curry paste: I used a Rogan Josh here but use whichever flavours and heat your family enjoy best. You can substitute for curry powder if you prefer. Use 4tsp (depending on the heat/brand you may need slightly more).


Calories: 383kcalCarbohydrates: 15gProtein: 23gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 82mgSodium: 238mgPotassium: 364mgFiber: 4gSugar: 8gVitamin A: 1627IUVitamin C: 29mgCalcium: 74mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food
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4.54 from 100 votes (86 ratings without comment)

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  1. 5 stars
    Made this for the first time tonight, absolutely beautiful! Another taming twins recipe to add to the regular rotation!

  2. 5 stars
    Absolutely delicious. 5 stars from me and hubby. Wow. And 2 lots of leftovers for lunch or dinner. Winner winner.

  3. 5 stars
    Thus smells amazing. Hubby said it smells lovely as I walked down the drive. Bet he wont take ages in the shower toinght! 😂😘

  4. 5 stars
    This recipe was delicious, thank you! My son can’t handle a lot of spice, so I hung back on the chilli and used mild curry paste, but it was still really tasty!

  5. loved your lamb keema recipe substituted haggis for lamb and made the best haggis curry I have ever made, tried lots off keema recipes your was by far the best
    problem is saved recipe but cant seem to find
    all Im getting is comments page
    can you help

  6. 5 stars
    By far the best lamb keema recipe I have ever had, absolutely amazing flavours, definitely a keeper 🙂👍.
    Do you have any other curry recipes I could try ?