Keema Lamb Curry

    Keema Lamb Curry


    96 people made this

    About this recipe: 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.

    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

    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.

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