Family Friendly Lamb Keema Curry

This quick curry is ideal for a family meal as you control the spice level.

With a cooking time of about 30 minutes, this would make a great weeknight dinner. It is also reasonably friendly to the bank account as I bet you already have most of the ingredients in your fridge or pantry. If you can’t get lamb mince (ground), or it is a little pricey where you are, then use beef mince instead.

You can bulk the meat out with the vegetables and the accompanying rice. This would also work well served with some Indian-style bread, or even some simple boiled potatoes if you aren’t keen on rice.

The spice level in the final dish is controlled by the chilli. If you don’t want spice then don’t add any chilli, but if you like your mouth to be on fire then double it 🙂

I adapted this recipe from one I found in the October 2012 issue of Recipes+ magazine.

Ingredients – serves 4:

  • 1 tbsp oil, vegetable or olive for cooking
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2cm/1 inch piece of fresh root ginger, peeled and finely chopped
  • 500g/1 lb lamb mince (ground)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 1 beef or chicken stock cube (I used a Chicken Oxo cube)
  • 1 and 1/2 cups water
  • 1 large carrot, grated (I used my new julienne peeler)
  • 1 and 1/2 cups frozen peas
  • 1 handful fresh coriander leaves and stalks, finely chopped
  • sprinkling dried red chilli flakes or 1 long red chilli, de-seeded and finely chopped, optional
  • cooked white rice, to serve


  • Heat the oil in a large deep frying pan over a medium heat and then cook the onion, garlic and ginger until the onion just starts to soften (3-4 minutes).
  • Add the lamb mince to the pan and cook, stirring to break up any lumps, until the mince has browned.
  • Add the cumin, ground coriander plus 1 teaspoon of the garam masala and stir to combine. Cook for 1 minute.
  • Crumble over the stock cube and add the water. Stir then bring to the boil.
  • Simmer over a medium-low heat for 10 minutes or until the sauce is just starting to thicken.
  • Throw in the carrot and peas, stir and cook for 3 minutes.
  • Add the remaining garam masala, fresh coriander and chilli flakes (if using), then cook for a final minute.
  • Serve over the cooked rice.
  • Enjoy!

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4 Responses to Family Friendly Lamb Keema Curry

  1. I love keema curry – this looks spectacular 😀

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