Lamb Keema

This simple quick midweek curry will serve 4 people and is ready within half an hour. Alternatively chuck all the ingredients into a slow cooker and cook for 4 hours.


  • 1 large white onion
  • 800g mince lamb
  • A tin of chopped tomatoes
  • 100ml of lamb stock
  • 75g of peas or chopped green beans
  • 4 garlic gloves or garlic paste
  • 2 tbsp of tomato puree
  • 1 tsp of chilli flakes
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp cinnamon

To Make

Make a paste blitzing together in a blender the cumin, coriander, cinnamon, paprika, turmeric, chilli flakes, garlic and tomato puree.

Heat some oil in a large pan and add the chopped onion and cook until soft. Add in the mince and the curry paste and cook on a high heat for 10/15 minutes until the meat has browned. Add the tin of tomatoes along with the stock and simmer for 10 minutes.

Whilst simmering cook your peas or chopped runner beans and then stir into the curry.

Serve with either pilau rice, naan or roti and garnish with fresh coriander.