This keema curry is 363 calories per portion and has 25 minutes of cooking time.
Lamb mince is the foundation to this delicious keema and it brings so much flavour. Mince is an affordable cut and while you could use chicken, beef or pork mince here, it will have a different final flavour
Ingredients
- 2tsp sunflower oil
- 1 onion, chopped
- 2 garlic, crushed
- 3cm piece fresh ginger, chopped
- 1 green chilli, deseeded and chopped
- 1tbsp garam masala
- 1tsp each ground cumin, coriander
- Pinch turmeric
- 3 large tomatoes, chopped
- 500g lamb mince
- 100g petits pois or garden peas
- Small handful fresh coriander
WEIGHT CONVERTER
Method
- Heat a pan with 1tsp of the oil and gently cook the onion, garlic, ginger, chilli and spices for 10-12 mins, until softened and fragrant. Add the tomatoes and cook for a further 5-6 mins. Tip into a blender and whizz until smooth.
- Heat the remaining oil in the same pan and fry the lamb mince over a high heat, breaking up as you cook to prevent big lumps. Reduce the heat, then pour over the spice mix and simmer, covered, for 15 mins.
- Add the peas for the final 5 mins. Top with fresh coriander and serve with steamed basmati rice, naan bread and mango chutney.
Top tips for making this keema curry
If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste.
How to store keema curry?
If you have any leftovers, cool it down and store in an airtight container for up to two days. Reheat in the microwave or on the hob until piping hot. You can also freeze the curry. Use within a month and defrost before reheating.
How to serve keema curry?
You can enjoy keema with rice and breads if you like. Some non-traditional but equally tasty ideas are to enjoy it as a jacket potato topping or slathered onto bread and topped with cheese for a delicious toastie.
What does keema mean?
Keema means minced meat in Urdu. Usually, when you see keema on your typical Indian takeaway menu in Britain, it will be referring to minced lamb or mutton. But it can also be used to describe goat meat or even beef, so it's worth checking.
“I always have a stash of frozen peas in my freezer as it’s one of the quickest, cheapest and easiest ways to boost the veg content of any dinner.”
For this recipe you’ll need to blitz the ingredients from step one into a smooth sauce. You can do this in a food processor but you might find a stick blender and a jug easier.
Serve with Peshwari naan bread, pilau rice and Bombay potatoes for a full feast. Of if you fancy something different, try Wagamama's classic Katsu curry recipe