Lamb Keema
Member recipe

Lamb Keema

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

Member recipe by

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.
Save to My Good Food
Please sign in or register to save recipes.

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

Sign in or create your My Good Food account to join the discussion.
frankiew1
17th Mar, 2017
0.05
I am perhaps going to be a lone voice but I found this recipe really disappointing. Over salted and woefully under spiced. The printed page has been consigned to the bin.
Gunitt01
16th Nov, 2016
Very good recipe. Really enjoyed it. I could tell when I saw the recipe started with frying hard spices and grinding, and just the amount of different spices and stages that this was a good traditional recipe. I used only 2 chillies which wasnt enough. Also added coriander and a squeeze of lime juice. Very happy and will certainly make again
MrsVB2012
11th Nov, 2016
5.05
Absolutely delicious we cook it really regularly
scuniboi
8th Jul, 2015
I'm looking to make this recipe tomorrow just one quick question although I probably own every herb and spice known to man I really do not like peppercorn cloves and cinamon (although I still want to use cumin)is there anything I can replace the above three with?any help is much appreciated
Ricko34
18th Oct, 2014
5.05
The best keema recipe out their. Quick and simple to make too .
Foodnutta
14th Sep, 2014
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
14th Jun, 2014
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
15th Feb, 2014
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
20th Aug, 2013
5.05
This was fantastic the first time I made it, now a regular part of the family menu!
polypaula
8th Mar, 2013
5.05
This keema was really nice, that nice I'm making it again !!

Pages

Orkneytim
7th Apr, 2017
2.55
Although dhana-jeeru spice mix feature prominently in India cooking and there are many different recipes, cumin is stronger than coriander and is usually found in a smaller ratio in this spice mixture. Most dhana-jeeru mixes seem to have a ration of 2:, ie 2 tablespoons of coriander to 1 tablespoons of cumin. Madhur Jaffrey in her Indian Cookery books, for example, uses a ratio of 4:1 which may be due to the fact that it is used with fish dishes where a milder spicing is required. My query is whether, in this recipe there is actually an error, and the spice ratio is the reverse of what would be the norm with Gujarati cuisine.
scuniboi
8th Jul, 2015
I'm looking to make this tomorrow..quick question is there anything I can use to to replace the cloves cinnamon and peepercorn(I'm still going to use the cumin seeds)I probably own every herb and spice known to man but I really don't like them three any help would be greatly appreciated
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.