A delicious quick and easy Keema recipe. This minced lamb dish is perfect for midweek meals. This recipe for keema is one of the tastiest and easiest lamb mince recipes you will ever make. This family curry recipe also freezes well and is adaptable to use beef mince. Includes top tips for the best Keema recipe!
Since my children started school this week (sob sob) I’ve been working on getting dinner on the table more quickly. One meal we’ve enjoyed was this Lamb Keema recipe using lamb mince.
What is lamb keema?
Keema is a basically a minced meat curry, this one using lamb mince. It’s a favourite meal here, so quick, easy and economical, a perfect midweek curry. Of all of the lamb mince recipes in my go to pile, this is our favourite.
I know I told you how I was feeling all the feels about school 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. OMG.
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 hope this recipe helps you to tame yours too!
How to make a Keema Recipe?
To make this mince lamb recipe, you brown off your minced lamb in a pan and set aside. Then add your onions, garlic, ginger, chilli and curry paste and let them cook down. Add back in your mince, then your tinned tomatoes, sugar and tomato puree.
Let it all bubble away, add the peas to cook through and serve. Delicious!
This recipe is also easy to adapt if you’re following the Slimming World plan, just omit the oil, replace the mince for very lean lamb mince (and count any ‘syns’) and replace the curry paste with curry powder.
What to serve with the Keema recipe?
I tend to serve this with basmati rice (or brown rice if we’re feeling healthy). Plus perhaps poppadum, naan breads or chapatis. I also really like to make a simple raita (yoghurt sauce) using yoghurt, mixed with fresh mint or mint sauce.
What I used to make the Lamb Keema Curry Recipe:
Watch how to make the Lamb Keema Curry Recipe:
I’d love to know how you got on and what you thought of the recipe if you make this Minced Lamb Curry Keema Recipe. Please rate the recipe and leave me a comment below if you do.
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
How to make this Lamb Keema Curry recipe:
Lamb Keema Recipe
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.
- 450 g/1lb lean lamb mince
- 10 ml/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
- 5 ml/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
- 45 ml/3tbsp curry paste of your choice
- 3 medium tomatoes chopped
- 5-10 ml/1-2tsp white sugar
- 30 ml/2tbsp tomato purée
- 75 g/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.
- Use as required or cool quickly, transfer into plastic container and freeze for up to 3 months.