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.
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! It’s so tempting to shy away from making homemade curries because they quite rightly need to have that depth of flavour and spice to come close to being credible.
Well, that is until you take the absolutely divine lamb mince, which is so delicious on its own that frankly I’m glad there’s an easy way we can introduce it to our meal planning. As well as simplicity, this is also so tasty and it’s a little something different if you eat a lot of chicken or beef.
It’s also fantastic for batch cooking and freezing for another day, and you can adapt this recipe 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. By the way, this tastes waaaaay naughtier than it tastes too, making it enough of a treat for a weekend fakeaway or cooking for guests, but quick and easy enough for a midweek family dinner too (about 30 minutes).
You’ll love this recipe because:
✅ Low effort, high on quality
✅ Quick and budget-friendly
✅ Perfect fakeaway or midweek dinner
FAQs about this Lamb Keema Curry Recipe
How do you make Lamb Keema Curry?
First brown off your lamb mince in a pan and set aside. Then add your onions, garlic, ginger, chilli and curry paste and let them cook down. Add your mince back in, then your tinned tomatoes, sugar and tomato puree. Let it all bubble away, add the peas to cook through and serve. Delicious!
What should I serve with this dish?
I like to serve this with basmati rice or brown rice if I’m feeling healthy, 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. If you’re going all out, it’s nice to serve up a simple raita (yoghurt dip/sauce) using plain yoghurt mixed with fresh mint or mint sauce.
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 Patak’s Tikka Masala Paste for this one, but if that’s too spicy for your family, go for something milder.
Can I substitute the lamb for beef?
Yes, it’s possible to use this recipe with beef mince instead. The flavour will be different but it will taste really good too.
Is this an authentic 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 in India and neighbouring countries.
Here we have substituted a long spice list with the Patak’s paste, which I personally think is a brilliant brand that never disappoints on flavour, while allowing time-poor cooks the chance to have a go at a curry.
Fancy more easy curry recipes?
- Slow Cooker Beef Curry – Easiest ever fakeaway
- Butternut Squash Curry – 30 minute vegan fave
- Chicken Curry – Quick and healthy recipe
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this Lamb Keema Curry recipe. Please rate the recipe using the ⭐️ by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Easy Lamb Keema Curry
Ingredients
- 450 g Lean lamb mince
- 2 tsp 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
- 1 tsp 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
- 3 tbsp Curry paste of your choice
- 3 Medium tomatoes Chopped
- 1 tsp White sugar
- 2 tbsp Tomato purée
- 75 g Peas Fresh or frozen
- Salt and freshly milled black pepper
- Large handful freshly chopped coriander To garnish
Instructions
- 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.
- Use as required or cool quickly, transfer into plastic container and freeze for up to 3 months.
Nutrition
kellie@foodtoglow says
The method and deep flavours looks perfect for feeding and satisfying ravenous families during the week, with yummy leftovers stuffed in a naan. As if there would be leftovers? xx
Becca @ Amuse Your Bouche says
Haha what on earth are ‘edges’?! How exciting that your little ones are now at school 🙂
Charlie @ The Kitchen Shed says
Ahh! I know this! I just sent my littlest to school this September and although I have done it before with my eldest, it didn’t make it any easier <3 And overnight he went from picking at dinner to eating every last mouthful. This recipe looks great, we love curry but I have never made keema before so will have to give it a go!
Sarah Barnes says
Hope you enjoy the recipe!
Tony says
just cooked it , enjoyed it very nice flavours . Will be doing it again
Sarah Barnes says
So pleased you enjoyed it Tony!
Juls says
Hi what curry power do you use ?
J D says
Hi Juls. The recipe doesn’t call for curry powder. Its curry paste that’s added. Look out for one of the Patak curry pastes in your supermarket. They different ones like madras, rogan josh, jalfrezi etc.
Hope this helps
Natalie Gardner says
Love the idea of using mince as it cooks through so much quicker. Kellie@foodtoglow – leftover stuffed in a naan – yummy :-)))
Sarah Barnes says
Oh yum, I love Kellie’s blog!
Jenny Cole says
This looks really scrummy 🙂 I remember when I was at school (back in the day!) I would always come home from school feeling so hungry! I probably drove my Mum mad raiding the fridge every afternoon!
Jenny xx
http://www.jaffacat.co.uk
Jan says
This is a staple in our house now. I’m cooking it at the minute, double batch to freeze half.
My husband thinks I’m amazing when I serve it ion we love it with some fresh salad, naan and rice.
My Indian friend gave me a tip: to wash the lamb mince before cooking. It is absolutely stomach churning but worth it. It makes the mince so fine and wonderfully crumbly.
Just put it in a sieve, rinse it with warm water and break it up with your hands. It goes grey and resembles brains but it makes the difference!!
Sarah Barnes says
So pleased you love this recipe Jan and thanks so much for the tip! I will add it to the post to help others if that’s okay? Thank you again!
Laura Davis says
Lovely! One of my faves.
Neil Davis says
I loved making this for guests and they loved eating it. So I now make it in batches. Its a real pleaser. Comfort eating at its best. Don’t forget the mango chutney!
Daniel says
Tried this for the first time today. It went down a treat with everyone. Especially my 18 month old son.
Tracy says
Made it tonight and the other half loved it, think it’s gonna be a regular feature 😀
Craig says
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 ?
robert says
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
Dianne Foy says
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!
Bev says
Thus smells amazing. Hubby said it smells lovely as I walked down the drive. Bet he wont take ages in the shower toinght! 😂😘
Michelle says
Loved it!!!!!! Will be definitely cooking it again soon
Thank you for sharing