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Lamb Keema Curry Recipe

Lamb Keema Curry in a bowl
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Lamb Keema Curry in a bowl

This recipe will give you Lamb Keema Curry which tastes at least as good as those served at top quality Indian restaurants. Promise!

As with almost all curries, our lamb keema version tastes even better when left overnight in the fridge and then re-heated the next day. This recipe freezes extremely well and enhances the flavour.

If you have a slow cooker then you may want to give our slow-cooker keema curry recipe a try, it can be found here. If you want to reduce the cost of this meal simply reduce the amount of meat used and add some chopped vegetables in its place. Chopped carrots (to about double the size of a pea), French or runner beans make excellent additions.


500g lean lamb mince

1 large can (400g) of chopped plum tomatoes

1 tablespoon of tomato concentrate

2 medium onions

5 cloves of garlic

1 small cup of frozen peas

60g / 2oz of butter

¼ teaspoon of pepper

½ teaspoon of ground cinnamon

1 level teaspoon ground coriander

1 level teaspoon cumin

1 tablespoon garam masala

1 teaspoon turmeric

2 chillies (more if you like a hot keema)

5cm / 2in piece of fresh ginger root

1 teaspoon of salt

Nutrition information per portion
: 10 minutes
COOKING TIME: 55 minutes
SERVINGS: 4 servings
EQUIPMENT: 1 large frying pan


Top and tail the onions, peel them and finely chop. They can also be chopped well in a food processor with the chillies below.

Cut off the stalks of the chillies, slice open, remove the pith and seeds and finely chop. Wash your hands well after handling chillies.

Top and tail the garlic, remove the skin and finely chop.

Peel the ginger and grate it.


Keema Curry is one our favourite dishes when we visit a quality Indian restaurant. We have experimented and experimented again to try and replicate their delicious taste and can truly say, this recipe is as good as the best. Without a doubt, the flavour is improved if you cook the curry, allow it to cool or freeze it and then re-heat. The flavours become more evenly spread and intense.



Add the butter to the frying pan on a medium heat. When it has melted add the cumin, ground coriander, onion, chopped chillies, ground cinnamon and pepper. Fry for about ten minutes, turning the ingredients frequently, until the onions have softened.

Add the turmeric and garam masala and stir them in well for a minute.


Add the tomatoes, tomato concentrate, ginger and garlic to the pan and cook for five minutes stirring occasionally. Add the minced lamb and stir it in breaking it into small pieces with a spatula.

Cook for 25 minutes more stirring every ten minutes. Add the peas, stir them in and cook for another ten minutes. Taste and add more salt / garam masala to your liking. Serve on a bed of plain boiled rice.

3 RATINGS GIVEN - AVERAGE 5 star rating
5 star rating
13 October 2021
From: mick whitaker
Excellent flavours, very authentic. I added 4 free range diced chicken thighs for extra texture and flavour. This is truly a wonderful recipe, having tried many over the years. Keema lovers look no further!!
One thing i did differently. I cooked the spices and veg in a pan, then added the mince and chicken into my slow cooker and left in all in there for half a day. Turned out beautiful and lost none of its moisture. I believe once the spices and onions have been cooked out, the rest of the process could happen in the slow cooker.
5 star rating
30 July 2021
From: Rhona W
Excellent flavour and consistency
5 star rating
15 March 2013
From: Sandra
Very tasty even though I did not have turmeric or ground coriander (used a mix that had coriander). I needed a little more salt so I added a bit of soy sauce. That also made it a bit darker as it looked a bit too red with adding the meat straight into the tomatoes.

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