Recipe

Lamb keema

An aromatic minced lamb curry, keema is an Indian favourite often served on a bed of steamed basmati rice.

Nov 29, 2014 1:00pm
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Lamb keema
  • 1 tablespoon vegetable oil
  • 2 brown onions, chopped
  • 500 gram lamb mince
  • 3 cloves garlic, crushed
  • 3 teaspoon finely grated fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 large beef stock cube
  • 1 1/2 cup frozen peas
  • 1 large carrot, coarsely grated
  • 1/4 cup chopped coriander, plus extra to serve
  • 3 cup cooked basmati rice
  • 3/4 cup tzatziki, to serve

Method

Lamb keema
  • 1
    Heat oil in a frying pan over moderately high heat.
  • 2
    Add onion; cook and stir for 5 minutes or until soft.
  • 3
    Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Add garlic, ginger and spices; cook and stir for 1 minute or until fragrant.
  • 4
    Add crumbled stock cube and 1 1/2 cups water. Simmer, covered, for 15 minutes. Stir in peas and carrot; simmer, uncovered for 2 minutes more or until soft. Stir in chopped coriander. Season.
  • 5
    Spoon rice onto serving plate. Top with keema and extra coriander. Serve keema with tzatziki.

Notes

Lamb mince can be substituted for beef mince, if preferred. Curry freezes well. Store mince mixture in on airtight container and freeze for up to 3 months. Thaw in the fridge overnight.

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