Description
This Easy Lamb Keema Curry is a flavorful and comforting dish made with lean lamb mince, aromatic spices, and a rich tomato base. Perfect for a quick weeknight dinner, it combines tender minced lamb with peas and a fragrant curry sauce that simmers to perfection in just 30 minutes.
Ingredients
Main Ingredients
- 2 tsp Sunflower oil
- 450 g Lean lamb mince
- 1 Onion, peeled and finely chopped
- 3 Garlic cloves, peeled and crushed
- 1 tsp Minced ginger or 1 inch fresh root ginger, grated
- 2 tbsp Tomato purée
- 2 tbsp Curry paste (see notes)
- 400 g Chopped tinned tomatoes
- 1 tsp Sugar
- 200 ml Water
- 150 g Frozen peas
- Sea salt, to taste
Instructions
- Heat the oil and brown the lamb: Heat 2 teaspoons of sunflower oil in a large deep frying pan or sauté pan over high heat. Add 450 grams of lean lamb mince and fry for 5 minutes until the meat is evenly browned all over.
- Sauté aromatics and spices: Reduce heat to medium. Add the finely chopped onion, crushed garlic cloves, minced ginger, 2 tablespoons of curry paste, and 2 tablespoons of tomato purée. Cook for 3-5 minutes, stirring regularly, until the onion softens and the mixture develops a deep rich color.
- Add liquids and simmer: Stir in 400 grams of chopped tinned tomatoes, 1 teaspoon of sugar, 200 milliliters of water, and season with sea salt to taste. Cover the pan with a lid and cook for 15 minutes, stirring occasionally to prevent sticking.
- Finish with peas: Add 150 grams of frozen peas and cook uncovered for an additional 3-5 minutes until the peas are heated through. Adjust seasoning if necessary and serve hot.
Notes
- Use your preferred curry paste – mild or hot depending on your taste.
- For added flavor, you can garnish with fresh coriander leaves before serving.
- This dish pairs well with steamed basmati rice or warm naan bread.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
