Keema curry recipe

CLICK TO RATE
(1554 ratings)

With this quick and easy Keema curry recipe, you won't be tempted to reach for the takeaway menu.

Keema curry
(Image credit: TI Media Limited)
  • healthy
Serves4
SkillEasy
Preparation Time5 mins
Cooking Time25 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories363 Kcal18%
Sugar5 g6%
Fat23 g33%
Salt0.6 g
Protein21 g42%
Carbohydrates14 g5%
Salt0.6 g

With this quick and easy keema curry recipe, you won't be tempted to reach for the takeaway menu.

Keema – or in this instance, minced lamb – curry is a traditional, spiced curry of meat and peas in an aromatic sauce. The dish blends onion and tomato with cumin, cassia, cardamom and coriander to create a dish packed with flavour. At 98p per serving, this is an affordable weeknight dinner which is great served with Peshwari naan (opens in new tab) bread, pilau rice (opens in new tab) or homemade Bombay potatoes (opens in new tab). If you love spice, then you can increase the heat by adding extra chilli, or if you're cooking for little ones then you can cut it out entirely.

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

to

Method

  1. 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.
  2. 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.
  3. Add the peas for the final 5 mins. Top with fresh coriander and serve with steamed basmati rice, naan bread and mango chutney.

Top tip for making this keema curry recipe

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.

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.

You might also like...

Onion bhaji (opens in new tab)

Saag aloo (opens in new tab)

Roti (opens in new tab)

Senior Content Editor: Good to Know About me Hi there, I’m Nic Hopkirk – senior content editor for Good to Know. I’m a lifestyle journalist who has worked across newspapers and digital for nearly 20 years. After studying English Literature at Bristol University, I began my journalism career on local newspapers in South East London and Kent, before moving on to digital media at Emap. Since then I’ve worked for the Evening Standard, Daily Mail and MSN, where I was the Managing Editor for the Lifestyle group of channels for several years. After my two boys were born I decided to go freelance and have written for Good to Know, Woman, Woman & Home and Global Radio, as well as Marks & Spencer and Holland & Barrett. My specialist subjects Since becoming a mum, I’ve become a specialist in the subject areas of pregnancy, labour - and of course days out and activities with the kids. I am constantly on the look out for fun new things to do with my boys and while a true Londoner,  I also love going out to the countryside and exploring green open spaces. I’ve become a member of pretty much every organisation I can think of to enjoy time in the great outdoors together as a family and my purse is packed with membership cards for the National Trust, English Heritage, Kew, Royal Palaces - you name it. I also love a good outing to a castle, so naturally I’m also a member of our two nearest establishments - Leeds and Hever. I love cycling to work and when I get some me-time I also love a good shop - most of which is done online these days! I’m really looking forward to sharing all of my knowledge with Good to Know’s readers.