Keema Lamb Curry

    (120)
    30 mins

    Serve with rice or chapati or naan for a quick Indian dinner. You can add vegetables and also use it as a filling for pies or samosas.


    96 people made this

    Ingredients
    Serves: 4 

    • 750g lamb mince
    • 1 onion, peeled and finely chopped
    • 2 cloves garlic, crushed
    • 1 tablespoon garam masala
    • 1 teaspoon salt
    • 1 tablespoon tomato paste
    • 200ml (¾ cup) beef stock

    Directions
    Prep:7min  ›  Cook:20min  ›  Extra time:3min  ›  Ready in:30min 

    1. Cook the lamb mince in a large heavy frypan over medium heat until evenly browned, breaking up any lumps with a wooden spoon.
    2. Transfer the cooked mince to a bowl, and drain off all but 1 tablespoon of the fat.
    3. Add fat to pan with the onion, fry until soft and transparent, about 5 minutes. Add the garlic and fry for 1 minute. Stir in garam masala and salt. Cook for 1 minute.
    4. Return the browned mince to the pan, and stir in tomato paste and beef stock. Reduce heat, and simmer for 10 to 15 minutes or until mince is fully cooked through, and liquid has evaporated.

    Recently viewed

    Reviews and ratings
    Global ratings:
    (120)

    Reviews in English (100)

    by
    153

    i'm indian and we make keema quite often. we mostly make it with beef or mutton. i think it needs more spices like jeera(cumin), dhania(coriander) and if you want it spicy maybe some chilli powder(i like my food extra hot!).add a couple of cinnamon sticks for a lovely aroma.  -  09 Feb 2008  (Review from Allrecipes US | Canada)

    by
    72

    so very good! we don't eat lamb, so i substituted ground beef, and it turned out delicious. my modifications: i added a teaspoon of curry powder, and dashes of coriander and cumin. also, a bit of cayenne for a little heat; to us, indian food needs it! also doubled the beef broth so it would be more "saucy", and added about a cupful of frozen peas with the beef broth. simmered for about 10 minutes, and it was perfect! served over basmati rice, with nann and raita on the side. my fiance raved, said it was better than any meal he'd had in an indian restaurant. a true keeper, thank you!  -  20 Aug 2004  (Review from Allrecipes US | Canada)

    by
    66

    It is very good with peas and rice, but needs raitha (whipped yogurt with cukes and other veggies) to really bring out the flavor. It makes a nice pita filling when paired with grilled veggies. For a healthier option, it is just as tasty made with ground turkey.  -  25 Aug 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate