Indian lamb or beef keema


117 people made this

About this recipe: Mince is an all-time useful standby – quick to cook and adaptable. This keema is a fast, spicy way to pep it up for a quick midweek meal.

Jan Cutler

Serves: 4 

  • 1 large chopped onion
  • 1 crushed garlic clove
  • 2 tbsp groundnut oil
  • 500g lean minced lamb or beef
  • 1 potato
  • 1 tsp each of ground coriander and cumin, chilli powder and turmeric
  • 1 tbsp of garam masala
  • 100ml beef stock
  • 400g can chopped tomatoes
  • 150g frozen peas
  • chopped fresh coriander

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Fry 1 large chopped onion with 1 crushed garlic clove in 2 tbsp groundnut oil over a medium heat for 3 minutes or until softened.
  2. Stir in 500g lean minced lamb or beef and a diced potato. Add 1 tsp each of ground coriander and cumin, chilli powder and turmeric and 1 tbsp of garam masala, and cook, stirring, for 1 minute.
  3. Add 100ml beef stock, made with a stock cube, and a 400g can chopped tomatoes. Season, cover and simmer for 13 minutes or until the potato is tender.
  4. Add 150g frozen peas and simmer for 3 minutes. Serve sprinkled with chopped fresh coriander, accompanied by warmed naan breads and a chunky tomato salad.

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Reviews (20)


Fab! I asked the Indian lady who owns the shop next door to where I work what else she would put in it. On her advice, I added half a teaspoon of fresh, ground root ginger (grated) and half a teaspoon of crushed green chillies, crushed them both together and added with the rest of the spices. It was amazing! - 25 Aug 2012


this beef keema is an excellent meal, really enjoyable to make and eat. it feels like you are making a really complex flavor from scratch, but its pretty easy. The only tweak would be that i used a small tin of chickpeas instead of normal peas. serve with a brown pitta bread and maybe some kind of mint yoghurt. - 12 May 2009


Wonderful flavours. It was too watery the first time I made it, so I added couscous which turned out to be great. And after having made it without couscous, I'd say I like it better with. You can taste the spices more and not have an overpowering meat and pea flavour which is my personal opinion. Everyone else in the house loves it both ways. (recently tried serving with wild/brown rice - tops them all) - 13 Aug 2011

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