Minced Lamb Keema

I love Keema. Most of us who like the occasional curry will have had a Keema Naan but perhaps not had it as a main course. The fact is that once you have made the Keema you can shove it in pasties, wraps over tortillas or even in a toastie with some paneer cheese. I serve mine with some Garlic Naan and Greek Yoghurt. This recipe will serve 2-3 people.


You will need:


400g Lamb Mince

1 Large Onion

4 Garlic Cloves

1 Inch Ginger

1 Tin Chopped Tomatoes

2 Whole Chillies

3 tbs Frozen Peas

1 tbs Chopped Coriander

1/2 tsp White Mustard Seed

1 tbs Tomato Puree

1 tsp Fennel Seeds

1 tsp Cumin Seeds

1/2 tsp Tumeric

1 tsp Coriander

1/2 tsp Paprika

1/2 tsp Chilli Powder

2 tsp Garam Masala

Good Pinch of Salt and Pepper

1 tsp Light Soy

Greek Yoghurt


1 In a frying pan add a little sunflower oil then lightly toast off the Cumin, Mustard and Fennel seeds for about a minute, add in the chopped onion and continue to cook for about 8 minutes or until the onion just starts to brown. Then add in the ginger, chopped chilli and garlic until softened. Add in the tomato puree and your remaining spices and garam masala until all combined. If the mixture gets a little dry then add in a splash of water.

2. Take out the onion mix and then turn up the heat to medium high. Add the lamb mince and ensure you cook until you get some good colour on the meat. Season with a little salt and pepper and a little garam masala.

3. Turn the heat down to medium then add in the cooked onions and mix well. Add in the tin of chopped tomatoes and stir. Continue to cook and keep stirring for about another 25 minutes until the mince gets to a nice thick cocnsistency. Finally add in the fresh coriander and peas for a final 5 minutes. Test the seasoning. I like to finish with a little soy just to give a little savoury note at the end.

4. You can leave the Keema gently simmering while you heat your naan bread in the oven as per the instructions.

5. Divide the Keema in to bowls or just place in a big bowl in the middle of the table. Top with a little yoghurt and some fresh coriander…………… And dont forget to take your Cobra out of the fridge!!






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