Keema curry

Keema curry


37 people made this

About this recipe: Minced meat is excellent value, very versatile and universally popular. It is used here in a quick Indian-style curry. serve with warm naan or chapattis and thick, creamy yoghurt.

Maggie Pannell

Serves: 4 

  • 450g lean minced lamb
  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2.5cm piece fresh root ginger, peeled and grated
  • 1 fresh green chilli, seeded and finely chopped
  • 2 tbsp curry paste
  • 2 tbsp tomato purée
  • 350ml lamb or vegetable stock
  • 225g frozen peas, thawed
  • 1 tbsp lemon juice
  • 3 tbsp roughly chopped fresh coriander
  • salt and freshly ground black pepper

Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

  1. Brown the minced lamb in a large non-stick frying pan, without adding any oil. Fry over a medium heat for 5–6 minutes until well-browned, stirring frequently to break up larger pieces. Remove from the pan using a draining spoon and set aside.
  2. Heat the oil in the pan, then, when hot, add the onion and cook for 10 minutes, stirring occasionally, until soft and translucent. Add the garlic, ginger, chilli and curry paste and cook for 2 more minutes, stirring all the time. Return the meat to the pan, add the tomato purée and stir until well mixed.
  3. Pour in the stock, stir again, then reduce the heat, cover and simmer gently for 45 minutes. Remove the lid and cook for a further 10 minutes or until the meat is very tender and the sauce is thick.
  4. Add the peas and lemon juice and simmer for 3 minutes. Stir in 2 tbsp of the coriander and season to taste with salt and pepper. Serve hot with the remaining coriander scattered over the top.

More ideas

This dish is equally good made with pork, beef, turkey or Quorn mince. Frozen mixed vegetables would make an alternative to peas.

Recently viewed

Reviews (7)


I added diced capsicum and potato for extra colour and flavour. - 09 Aug 2009


extremely easy to make I used lamb mince and left out the chilli and used vindaloo curry paste, delicious! - 09 Aug 2011


I followed the recipe exactly and it tasted fine, but I wouldn't make it again. Minced lamb didn't seem to work as well as lamb chunks do. Using paste instead of spices also made it less flavoursome than other curries that i have made. - 16 Sep 2012

Write a review

Click on stars to rate