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).
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
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!)
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
- Frozen peas
- Sea salt
How to make 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.
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.
- Lamb – If you prefer beef, you can find my Beef Keema recipe here.
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 for making Lamb Keema
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
Lamb Keema FAQs
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.
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).
Easy Lamb Keema Curry
- 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.