Lamb Mince Curry

5 from 20 votes

Easy lamb keema curry recipe made with lamb mince, green peas and flavourful curry sauce. So fast and easy to make at home in 30 minutes with basic pantry-friendly spices. Serve with basmati or plain naan. Perfect for busy weeknight dinner.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: British Indian, Indian

Servings:

Calories: 399kcal

Author: Khin

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.

Nutritional facts are calculated approximately and can be varied by a number of factors.

Nutrition