Easy homemade lamb keema curry recipe made with minced lamb, green peas, and flavourful curry sauce. Perfect weeknight curry dinner anyone can simply make at home! Serve with basmati rice or plain naan. Skip the takeaway and cook your own lamb keema curry at home in 30 minutes!
What is your favourite keema curry recipe? I love cooking miced meat recipes and keema curries are always in our family meal rotations. Lean beef mince, lamb mince, mutton, chicken mince are perfect for making curries. Lamb kofta and lamb kofta curry are our favourites lamb recipes.
I've shared our Easy ground beef curry with potato recipes a few months ago and it was really enjoyed by our viewers.
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What is lamb keema curry?
Lamb keema is also known as Lamb minced curry or curried lamb mince. Authentic Indian lamb keema is made with minced meat, spicy, aromatic tomato and onion curry sauce. Every family has their own recipes and some love to make minced lamb curry with coconut milk or potatoes.
In this post, I am sharing the the best lamb mince curry recipe without using any curry paste or precooked curry base. Spices, ingredients, and cooking steps are simple but the taste is not bland. It is so much tastier and flavourful than you have ever imagined.
Why you would love this recipe
- This recipe is made with simple cupboard-friendly, fridge and feezer friendly ingredients.
- So quick and easy to make at home without much hassle.
- A very versatile curry that you can customize the mince meat, vegetables and spices according to your taste.
- It is a lot cheaper, tastier and healthier than ordering from Indian takeaways.
- A family-friendly and kid-friendly recipe that you can adjust the chilli content.
Ingredients you need
Protein: We usually use lean or less fat content mince for our keema curries. You can try this recipe with lamb mince or substitute it with beef, mutton, or chicken mince.
For vegetarian, Quorn mince and paneer are a great substitute.
Vegetables: Add frozen green peas, or swap it with chickpeas. You can also add extra vegetables like, carrots and potatoes cut into small cubes.
Spices: Seasoned with a handful of cupboard-friendly spices, chilli powder, turmeric, garam masala, cumin/jeera, black pepper, and ground coriander.
Tomatoes: Fresh ripened vine tomatoes are ideal for curry gravy. Tomato passata can be also added instead of fresh tomatoes. You just need to reduce the tomato passata and reduce it until oil separate. I also add tomato puree/concentrate for extra vibrant red colour and flavour.
How to make lamb mince curry
- Heat the pan into medium heat and drizzle 3 tablespoons of vegetable oil or ghee. Add curry leaves and cumin/jeera seeds and satue for few seconds.
- Next add the chopped shallots and cook until translucent. Follow with the ginger paste and chopped garlic. Saute until the onions are light brown.
- Now add chopped vine tomatoes and tomato puree and cook until the tomatoes reduced and oil seperate.
- Add turmeric, chilli powder, garam masala, coriander powder, black pepper and saute for few seconds.
- Follow with the lamb mince, stir it well and cook for another 3-4 minutes. Pour the water in and bring it to boil. Season with salt.
- Stir in green peas and continue cook with medium heat for another 4-5 minutes or until everything cooked.
- Sprinkle green chilli and chopped coriander and stir it well.
- Turn off the heat and transfer to serving plate. Serve with basmati rice or plain naan.
Cooking Tips
- You can add extra coconut milk or double cream if you love the creamier curry sauce.
- Add warm water instead of cold water, as cold water can stop the cooking process and takes more time to cook.
- The secret of flavourful curry sauce is fresh herbs and vegetables. Use freshly grated ginger, garlic and finely chopped shallot onions. Shallot onions are less in moisture and easy to melt in the curry sauce.
Frequently Asked Questions
Use the freshly made lamb mince and add the generous amount of spices and herbs. Good amount of ginger, garlic, garam masala, black pepper, etc can eliminate any smell of the lamb.
This dish is medium hot, because I added paprika powder instead of hot chilli powder. You can always reduce or increase the chilli intake according to your preference.
This dish is 399kcal per serving without rice or naan. This nutritional facts can be slightly varied depending on the different products used.
Simply serve with plain naan, fluffy basmati rice, pulao rice, flat bread, or chapati. Add Indian-style onion, tomato, green chilli salad on the side.
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📖 Recipe
Lamb Mince Curry
Ingredients
- 300 g Lamb mince About 10oz ( lamb, beef or chicken mince)
- 100 g Green peas About 1 cup ( frozen )
- 3-4 Shallot onion Asian shallot or baby shallot onions, Finely chopped
- 2 Tomato Finely chopped ( Ripened vine tomato )
- 2 tsp Tomato puree Tomato puree or concentrate
- 8-10 Curry leaves Or 2 bay leaves ( Optional )
- 3 cloves Garlic Finely chopped or grated
- 1 tbsp Ginger paste Or finely grated fresh ginger
- 2 tbsp Oil Vegetable or neutral flavour oil
- 2 tbsp Ghee Or butter/ oil
- 1½ cup Water Warm water
Seasonings & Spices
- 1 tsp Paprika powder Or chilli powder
- ½ tsp Turmeric
- 1½ tsp Garam masala
- ½ tsp Coriander powder
- ½ tsp Cumin seeds
- ½ tsp Black pepper
- 1½ tsp Salt
Garnish
- Green chilli Cut half lengthways
- Coriander Roughly chopped
Instructions
- Heat the pan into medium heat, add oil and ghee. Add cumin seeds , curry leaves and saute for few seconds. Follow with chopped shallot onion and stir it well until the onion become translucent.
- Next add the garlic, ginger and continue stir fry until the onions become light brown. Add chopped tomatoes, tomato puree and cook until the tomatoes colour changed and oil seperates.
- Now add the seasoning spices, garam masala, turmeric, chilli powder, black pepper, and coriander powder. Saute for few seconds.
- Add lamb mince, stir well and cook for another 3-4 minutes and season with salt. Then add the green peas and pour the water in, bring it to boil. Continue cook for another 3-4 minutes and add more water if needed.
- Stir in green chillies and chopped coriander. Turn off the heat and transfer to serving plate. Serve with plain basmati rice , naan or chapati.
Video
Notes
- Ingredient Add-ons: small dice of potatoes or carrots can be also added.
- Lamb mince: you can also try this recipe with minced/ground beef or chicken mince. Lamb mince is softer than beef. If you use beef mince, cook a bit more minutes until the beef is tender.
- Garam masala: is a roasted masala powder usually consisting of green cardamom, black cardamom, cumin, fennel, cinnamon, black pepper, coriander, cloves, and nutmeg. You can find it in most supermarket Asian aisles or spice counters. Or add your favourite meat masala or curry powder.
- Adjust the spiciness - Add paprika powder instead of chilli powder if you prefer a milder taste or reduce the chilli amount according to your preference.
- Serving for a crowd - You can double or triple the ingredient amount of this recipe.
- How to prep-ahead? Cook one day ahead, once it's cool down, keep it in an air-tight container and store it in the fridge. Usually last in the fridge for a couple of days and if you freeze it in the freezer, it usually lasts up to 3 months.
- How to reheat? Defrost overnight in the fridge. Simply reheat the stovetop or in the microwave until piping hot. Add a splash of water if the curry is too thick. Add more chopped coriander and fresh chillies to bring more flavour to the dish.
robert shaw says
im not very good at cooking, somehow no matter how hard i try to follow the instructions my curries dont quite turn out as good as they should. until this one! i too browned the meat first, and par steamed some veg. i am also a fan of using fresh ripe tomatoes because bought chopped/passata seem to have a too stronger flavour that overwhelms the more delicate spices. i will certainly be doing this curry again, it was perfect! thanks.
Marc Allen says
Made this tonight. Wow, so much flavor. Few changes:
No shallots - used a red onion instead, and added spring unions at the end
Used a 400g tin of tomatoes instead of fresh tomatoes
Pre-browned the lamb mince (I think this was ESSENTIAL)
And I added some pre-shallow-fried small squares of potatoes
Oil instead of ghee
Used powdered cumin instead of seeds
Added ground garlic and ginger - on top of fresh garlic and ginger
This was a taste sensation all round!
I am saving this in my "Defo gonna cook again" folder
I cannot thank you enough for taking the time to share your amazing recipe
Much love coming to you from Reading, England
Khin says
Thanks for trying it out and sharing your feedback, Marc.
Amber says
Made it to the recipe with naan. So tasty loved the array of spices through it. The whole family enjoyed. This will become a regular meal, so quick and easy. thanks 😊
Jb says
This is on my door roster that I make every few weeks. I do use chicken keema and triple the recipe. It tastes better than the Pakistani keema recipes that are dryer. This recipe is moist & flavourful.
Khin says
So glad that you enjoyed it, Jb. Sounds so good with chicken keema.
Dana S says
This looks amazing! My sister would love this. May I ask at what point you would add the small diced potatoes and carrots if you chose to use them? Thanks in advance!
Khin says
Hi Dana, you can add small diced potatoes and carrots just after sauteing the lamb mince. Then cook them together with the mince and sauce until tender.
Liam says
Really good I used dried methi leaves instead of curry/bay leaves and scotch bonnets as well the second time I did this it’s now my regular Monday night dinner
Monika says
Absolutely delicious ! Thank you. Will be one I add to my repertoire.
Nicola Sutton says
So so good ii followed it to the letter apart from adding the lamb mince into the sauce. I fried all the fat out before adding and it was great.. thank you for the recipe
Khin says
Thank you so much for trying out this curry recipe, Nicola! So happy that you enjoyed it.