Lamb Keema
Member recipe

Lamb Keema

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(17 ratings)

Member recipe by

Cooking time

Plus 1 hour cooling and reheating (optional)

Servings

Serves 4

Traditional Gujurati style curry made with minced lamb

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

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

Method

    1. Roast the cumin and coriander seeds in a dry frying pan until fragrant and then grind in a pestle and mortar or a spice grinder. This is known as 'dhana-jeeru' and features frequently in Indian cooking.
    2. Melt the butter with the oil in a large pan and add the onion, cloves, cassia (or cinnamon), and peppercorns. Cook, stirring occasionally, over a medium high heat until the onion is well browned.
    3. Discard the cassia (or cinnamon). Add 1 tablespoon of the dhana-jeeru mix, the garam masala, and the turmeric and fry for about 30 seconds stirring.
    4. Add the tin of tomatoes and break them up with a spatula. Peel and mince the garlic and ginger and add to the pan with the chillis.
    5. Cook the mixture over a medium heat for about 10 minutes, until the oil separates from the mixture at the edges.
    6. Add the minced lamb and break up and mix into the mixture. Cover and cook over a low simmer for 35-45 minutes, adding the peas 10 minutes before the end. Check the seasoning and add more salt and garam masala if reqired.
    7. Like most curries, this dish is best when cooled then reheated to allow the flavours to infuse, but this is optional. Reheat in the pan and serve with rice and / or chapattis.

Comments, questions and tips

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Comments

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Ricko34's picture
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The best keema recipe out their. Quick and simple to make too .

Foodnutta's picture

This is a great recipe and as always you should change to suit your taste when done. I did not follow the salt recommendation and added as per taste. When serving curries I personally think that fresh coriander, lemon and a little fresh chilli really brings your hard work to life. Also fresh ginger when you serve works well - a couple of thin strips on each serving. Its that aroma that is released...I love keema!

corasingapore's picture

Made for my punjabi boyfriend and adapted a bit for our taste. Apparently it's as good as his mums!! Excellent and authentic tasting, a regular favourite in our house! Thanks so much for the recipe! Would give 5 stars if I could!

jeanius's picture

Fantastic recipe, the long list of ingredients looked a bit daunting but I only had to buy the mince, had everything else in. Ideal, cooked it when I got in from work, went to the pub, heated it up when we got home a couple of hours later. Divine!

simonhamilton's picture
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This was fantastic the first time I made it, now a regular part of the family menu!

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

katyshaw's picture
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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.

binksw12's picture

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.

lmayne's picture

@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.

channelislander's picture

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

Ricko34's picture
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Save it for next time

boychi's picture
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Beautiful recipe! Added extra chilli to add more flavour but otherwise perfect.

cathm1304's picture
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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.

rhianne1992's picture

By the way im from rochdale.

steveinbradford's picture

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

jemima-puddleduck's picture

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

mooniegray's picture
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Really lovely flavours..will make again!

udrewre's picture

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!

pumkin38's picture
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YUMMY

fei_dow's picture
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Really tasty, I will make this again as all the family enjoyed it.

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