Keema Lamb Curry

Keema Lamb Curry


98 people made this

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

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 (2)


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

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