Keema Lamb Curry

    30 minutes

    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.

    102 people made this

    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

    Preparation: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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    Reviews in English (108)


    Yummy!! I made it at home exactly what is above, and the dish is delightful, I also made it for my friends and they loved it, too.. Thanks for sharing.. Try these sites and for more fantastic recipes.  -  17 Feb 2012


    thanks for this nice curry dish that the whole family loved! I added some curry powder, chopped tomato and spinach. A delicious midweek meal!  -  09 May 2010


    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 USA and Canada)