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 Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Family Food
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: 383kcal | Carbohydrates: 15g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 82mg | Sodium: 238mg | Potassium: 364mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1627IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 4mg