Lamb Keema Curry recipe

This delicious curry is absolutely bursting with flavour and it's simpler to make than you might think. Use whatever strength curry paste you like, and if you like it hot, you could add more chilli to the dish or you could keep the chilli seeds. Make up a big batch of this curry and freeze half for eating at a later date.


  • 500g minced lamb
  • 1 onion
  • 2 garlic cloves
  • 1 thumb-sized piece root ginger
  • 1 green chilli
  • 2 tbsp. curry paste
  • 2 tbsp. tomato puree
  • 350ml vegetable stock
  • 200g frozen peas or beans
  • Handful chopped fresh coriander
  • Salt and pepper


  1. Finely chop the onion. Mince the garlic cloves and the ginger. Deseed the chilli and finely chop it.

  2. Brown the lamb in a large, non-stick frying pan, using a spoon to break up the bigger pieces. Once completely browned, remove from the pan with a spoon and set to one side.

  3. Brown the onions in the frying pan you cooked the lamb in for around ten minutes.

  4. Add in the minced garlic and ginger, along with the curry paste, tomato puree and the chopped chilli. Stir well.

  5. Add the lamb, mix well and then pour in the stock. Mix again and then bring the dish to a simmer.

  6. Simmer the curry for 45 minutes whilst covered, then uncover the pan and simmer for another ten minutes. Stir frequently.

  7. Add in the peas or beans and simmer for five minutes or until tender.

  8. Serve the curry with half of the coriander stirred through it and the remaining coriander sprinkled over the top.

This curry serves four people as a main course, six as a starter. Serve over fluffy boiled rice.

Recipe Details:

  • Author: Laura Young.
  • Published:

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