Easy Lamb Keema Curry

4.54 from 100 votes

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

Cook Time20

Total Time30

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

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

Instructions

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.

Notes

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).

Nutrition