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.
450glean lamb mince
2tsprapeseed or vegetable oil
1large onionpeeled and finely chopped
2garlic clovespeeled and finely chopped or crushed or 10ml/2tsp garlic purée
1tspminced ginger or 1 x 2.5cm/1inch piece fresh root gingerpeeled and finely chopped
1-2green chilliesdeseeded (if preferred) and finely chopped or 5ml/1tsp hot chilli sauce
3tbspcurry paste of your choice
75gpeasfresh or frozen
Salt and freshly milled black pepper
Large handful freshly chopped corianderto 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.
Lamb Keema Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.