Keema Curry (Minced Lamb Curry)
A fragrant, slightly-spicy Indian minced-lamb curry — keema — finished with peas and fresh coriander. Rich, punchy and perfect for scooping with naan or spooning over steaming basmati. A brilliant weeknight showstopper that only looks fussy.
Keema is the kind of curry that makes the whole house smell like a good idea. Minced lamb cooks quickly, so you get big, rounded Indian flavours without a day in the kitchen. This version leans on caramelised onions, toasted spices and a squeeze of lemon to stop things getting stodgy.
Make it for a worknight supper spooned over fluffy basmati, or double the batch for a weekend buffet — it reheats brilliantly and even tastes better the next day. Lamb gives the classic depth, but I note substitutions below if you need them.
Ingredients
- 500 g minced lamb — use 5%–20% fat depending on preference; lamb gives best flavour
- 30 ml vegetable oil
- 2 medium onion — finely chopped (about 300 g total)
- 4 cloves garlic — minced
- 2 cm ginger — piece, grated (about 15 g)
- 1 green chilli — optional, sliced (adjust for heat)
- 5 ml cumin seeds
- 5 ml turmeric powder
- 15 ml ground coriander
- 5 ml ground cumin
- 5 ml Kashmiri chilli powder — or mild paprika + 1/4 tsp cayenne if you want less heat
- 5 ml garam masala — plus extra 1/2 tsp at the end
- 10 ml salt — adjust to taste
- 2 medium tomatoes — finely chopped (about 300 g). Or 1 x 400 g can chopped tomatoes
- 15 ml tomato paste — optional — deepens colour and flavour
- 100 ml water or stock
- 150 g frozen peas — or 1 cup fresh peas
- 30 ml fresh coriander (cilantro) — chopped, for finishing
- 1/2 lemon — juice of half a lemon (to finish)
Equipment
- large heavy-based frying pan or kadhai
- lid for pan
- wooden spoon or sturdy spatula
- box grater (for ginger) or microplane
- measuring spoons
Instructions
Prep everything: finely chop the onions and tomatoes, mince the garlic, grate the ginger and slice the green chilli. Have your spices measured and ready — cooking moves quickly once the pan’s hot.
Heat the oil in a large, heavy-based frying pan or kadhai over medium heat. When warm, add the cumin seeds and let them sizzle for about 20 seconds until fragrant.
Add the finely chopped onions with a pinch of salt and fry over medium–low heat, stirring every few minutes, until they are deep golden brown and sweet (this takes 12–15 minutes). Do not rush this step — those caramelised onions are the flavour backbone.
Add the garlic, ginger and green chilli and fry for 60–90 seconds until the raw smell disappears.
Stir in turmeric, ground coriander, ground cumin and Kashmiri chilli powder. Cook while stirring for 30–45 seconds to bloom the spices — you should smell them really open up.
Turn the heat up slightly, add the minced lamb and break it up with the back of a spoon. Brown the meat well for 6–8 minutes until there’s no pink left and some brown bits form on the pan.
Add the chopped tomatoes and tomato paste (if using). Stir, reduce heat to medium and cook for 6–8 minutes until the tomatoes have broken down and the mixture looks saucy.
Pour in the water or stock, add the salt and bring to a gentle simmer. Cover and cook on low for 10 minutes to let flavours meld and remove rawness.
Stir in the frozen peas and 1 tsp garam masala. Simmer uncovered for 4–6 minutes until peas are tender and the sauce has thickened to your liking.
Turn off the heat, stir in the lemon juice and chopped fresh coriander. Let sit for 2 minutes, taste and adjust salt and chilli if needed.
Serve hot with basmati rice, naan or wrapped in warmed flatbreads. Leftovers are excellent for sandwiches or spicing up a fry-up.
Tips
- Caramelise the onions properly — it’s slow but crucial. Start on medium–low and be patient; the end result is sweet, deep flavour.
- Bloom ground spices in the hot fat for 30–45 seconds before adding meat. This releases oils and dramatically improves aroma and flavour.
- If your mince lumps together while browning, press and scrape with a wooden spoon to break it apart so it cooks evenly.
- Make-ahead: cook fully, cool, and refrigerate up to 3 days or freeze up to 3 months. Reheat gently with a splash of water or stock to loosen the sauce.
- To serve in wraps, cook the keema a bit drier (longer uncovered) so it won’t make the flatbreads soggy.
Substitutions
minced lamb → minced beef (beef keeps a similar texture and works well)
Stays closeminced lamb → minced turkey or chicken (leaner, lighter flavour — cooks faster; add a little extra oil for moisture)
Noticeably differentfrozen peas → diced potatoes or cauliflower florets (gives a heartier, different texture)
Noticeably differentvegetable oil → ghee (traditional, gives richer, nuttier note)
Stays close
Nutrition
Per serving · estimated
- 455
- Calories
- 28 g
- Protein
- 12 g
- Carbs
- 33 g
- Fat
- 4 g
- Fibre
- 4 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I make keema without lamb?
Yes — beef, turkey or chicken mince all work. Turkey/chicken will be leaner and less gamey; add a little extra oil for mouthfeel.
Can I freeze keema?
Absolutely. Cool quickly, freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently with a splash of water or stock.
How do I control the heat level?
Reduce or omit the green chilli and use mild paprika instead of Kashmiri chilli for colour. Add cayenne or fresh chopped green chillies at the end to dial up the heat.
Why is my keema watery?
Either there wasn’t enough browning of the meat/onion (adds evaporation and flavour) or you added too much water. Simmer uncovered longer to reduce; increase initial browning time next time.
Community Photos
No photos yet
Be the first to share your creation!