Lamb Keema

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• SammyandMel

  15 April 2008

  SammyandMel rated and commented on this recipe

  

  Very good recipe. we tried it as we had already tried a Rick stein version using potato which we liked. If you have any other good recipes feel free to send them to us here www.loadsofrecipes.co.uk it's a site we built for a laugh and to share with our friends

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• carly

  27 June 2008

  carly rated and commented on this recipe

  

  I loved this dish, I will definately make again.

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• FEI

  07 August 2009

  FEI rated and commented on this recipe

  

  Really tasty, I will make this again as all the family enjoyed it.

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• Shrimp

  04 November 2009

  Shrimp rated and commented on this recipe

  

  YUMMY

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• Jenny Findley

  07 February 2010

  Jenny Findley rated this recipe

  

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• Beck

  17 May 2010

  Beck commented on this recipe

  Absolutely beautiful keema recipe. Few food smells are better than that of toasted cumin and coriander seeds freshly ground together - yum! The curry base for this recipe tastes so fantastic even before the meat is added and simmered; I can see myself using it for other curry dishes also. Thanks for sharing your keema recipe - I can't tell you how much we're looking forward to the leftovers!

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• Moonie Gray

  17 May 2010

  Moonie Gray rated and commented on this recipe

  

  Really lovely flavours..will make again!

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• Beth

  15 January 2011

  Beth rated this recipe

  

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• Jemima Puddleduck

  09 August 2011

  Jemima Puddleduck commented on this recipe

  hmmm....smells like india. the house stunk for weeks ! will have to get a better extractor fan b4 i make it again !!

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• Steveinbradford

  24 December 2011

  Steveinbradford commented on this recipe

  Made this several times now and an excellent authentic recipie. VERY nice!

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• Rhianne

  04 February 2012

  Rhianne commented on this recipe

  By the way im from rochdale.

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• CatB

  11 February 2012

  CatB rated and commented on this recipe

  

  Lovely, good quality Keema recipe, but would definitely recommend going for 5 robust chilli's to give depth of flavour and a desert spoon of sugar with the tomatoes.

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• Boychi

  01 July 2012

  Boychi rated and commented on this recipe

  

  Beautiful recipe! Added extra chilli to add more flavour but otherwise perfect.

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• channelislander

  24 July 2012

  channelislander commented on this recipe

  What am I supposed to do with the remaining dhana jeeru????

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• Leon Mayne

  11 August 2012

  Leon Mayne commented on this recipe

  @channelislander: it keeps for quite a while. If it does start to lose its fragrance then tip it in a dry frying pan and heat it gently for a few minutes then let it cool.

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• binky

  05 September 2012

  binky commented on this recipe

  Thank you for uploading this recipe, we all thought it was absolutely sensational in our house - very authentic taste and texture. We have already made it twice. Definitely salt to taste as you go: we used two teaspoons first time round (the recipe advised 3!) and it was still too much. We stirred in some fresh coriander before serving and that added yet more flavour. Yoghurt gives it a wonderful mellow creaminess.

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• ktisco

  23 September 2012

  ktisco commented on this recipe

  I've made this recipe several times and it works wonderfully. Great authentic taste. Some tips - i wouldn't use the 3 tsps of salt. Salt to taste/1 is enough in my opinion. Also don't be too conservative with the spices, chilli and garlic. I tried toning it down once (to suit my guests) and it resulted in a lack of depth of flavour.

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• ktisco

  23 September 2012

  ktisco rated this recipe

  

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• EmmaBee

  22 November 2012

  EmmaBee rated this recipe

  

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• Mrs B

  08 March 2013

  Mrs B rated and commented on this recipe

  

  This keema was really nice, that nice I'm making it again !!

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Ingredients

• 2 onions, chopped
• 50g butter
• 3 tbsp vegetable oil
• 6 whole cloves
• 6 whole black peppercorns
• 3 small pieces of cassia bark or about an inch piece of cinnamon
• 1 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tin good quality (not sour) plum / san marzano tomatoes
• 2 -5 finger chillis (depending on your heat preference), chopped
• 5 cloves garlic
• 2 inch piece of ginger root
• 3 tsp salt
• 500g very lean lamb mince
• 1 small cup frozen peas

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Difficulty and servings

Serves 4

Preparation and cooking times

plus 1 hour cooling and reheating (optional)

Ingredients

• 2 onions, chopped
• 50g butter
• 3 tbsp vegetable oil
• 6 whole cloves
• 6 whole black peppercorns
• 3 small pieces of cassia bark or about an inch piece of cinnamon
• 1 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tin good quality (not sour) plum / san marzano tomatoes
• 2 -5 finger chillis (depending on your heat preference), chopped
• 5 cloves garlic
• 2 inch piece of ginger root
• 3 tsp salt
• 500g very lean lamb mince
• 1 small cup frozen peas

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