Keema Curry

A rich, flavorful lamb mince curry with aromatic spices. Dairy-free and gluten-free.

Prep Time

15 mins

Cook Time

25 mins

Servings

4 people

Ingredients

• 400g lamb mince
• 2 tbsp oil
• 1 onion
• 2 garlic cloves
• 1 tsp fresh ginger
• 2 fresh red chillies
• 1 tsp garam masala
• 1/2 tsp turmeric
• 2 tsp mild tandoori powder
• 1 tsp paprika
• 1 tsp cumin
• 100g frozen peas
• 2 tomatoes
• 1 tsp sugar
• 4 tbsp tomato puree
• 250ml water
• 1 tsp salt
• 1/2 tsp cider vinegar

Method

Step 1: Prep Onion

Finely chop the onion.

Step 2: Aromatics

Prepare the garlic, ginger and chillies.

Step 3: Spice Blend

Prepare the garam masala, turmeric, tandoori powder, paprika and cumin.

Step 4: Fry Onion

Fry the onion on a medium heat for 5 minutes or until soft.

Step 5: Cook Aromatics

Add the ginger, garlic and chillies and cook for 2 minutes.

Step 6: Cook Mince

Add the mince and the spice blend. Cook for 3 minutes.

Step 7: Tomatoes

Add the tomatoes, tomato puree and sugar.

Step 8: Simmer

Add the water, salt and cider vinegar. Simmer for 15 minutes.

Step 9: Peas

Add the peas and simmer for 3 minutes.

Step 10: Serve

Serve.

Alternatives

The curry is fairly spicy but can be made milder by reducing the number of chillies. It has a very rich flavour so goes well with plain boiled rice or naan bread to balance the richness.