Keema – Minced Lamb of Beef
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Mince or Keema curry can be made from minced lamb, beef, turkey, pork even vegetarian soya mince. I always make mine using Quorn mince.
This dish is drier than your usual curry so I usually serve it with roti (chapaties or naans, homemade of course). The mince should be tender and will take on the spicy flavours.
I suggest using 500g of mince to my one sachet of curry masala, you might need some extra chilli, I usually add three fresh ones and just watch the salt.
Because it’s a mince, it doesn’t take as long to cook if this was chunks of meat so an ideal mid-week curry fix.
You can use this mix for a filling for your naans and somosas.
A handful of frozen veg or some fresh spinach can replace the peas. it’s a dish you can eat alone, with a whiskey. It usually causes a domestic with your wife, it’s so worth it and lucky I don’t have a wife….
Ingredients
Instructions
Start by frying the onions until soft and golden, around five minutes then add ginger and garlic until golden and caramelised then fry again for 10 minutes.
If the pan dries at any point, please add a splash of water.
Add the Curry Masala spice mix to the onions, sizzle on high heat with a splash of water to cool the pan down and create a little sauce.
Fry for 2 minutes, don't let the pan dry or the spices will burn.
Then add your tin tomatoes and puree, cook for 5 minutes.
When the sauce started to release little bubbles of fat, you can move onto the next step.
Remember to use a little splash of water to stop the pan from drying out and the mix from burning.
Add your raw mince and potatoes, seal in the sauce for 10 minutes then add a splash of water.
If I making a veggies version, I pop the Quorn in about 10 minutes after the potatoes are cooked.
Simmer for 20 minutes and add mixed veg or frozen peas and cook for a further 10 minutes.
If adding spinach, do so 5 minutes before serving the curry.
You may need to add some extra water if the curry starts to dry out
When ready to serve, finish with a small knob of butter, a pinch of salt (make sure you taste it first) and freshly chopped coriander.
Kathy Symonds ()
I had never made a Keema before even though we make a lot of curry. Followed the recipe exactly using Lajina’s curry masala. Just fantastic,, both when freshly cooked and re-heated the next day, by which time the flavours had all mellowed. This one is definitely a keeper!
Lajina Leal ()
Thank you so much Kathy, for leaving a review, it really does help to grow my business. I look forward to cooking with you again 🙂
Mel Riley ()
I love this recipe, its so simple but delicious I like a couple of chillis in mine and have it on a flat bread, also from Lajinas reciped
Lajina Leal ()
Hi Mel,
Thank you for leaving your lovely feedback and glad you enjoyed it.
Thanks again, Lajina
diane rudge ()
Easy to follow recipe . Very tasty and great to make and warm up when you come back from the pub .
cbryant614 ()
I make this as a filling for keema naans and for samosas and it’s delicious.
Antoniopoord ()
This easy, spiced ground lamb or beef is typically studded with peas and potatoes, and that’s how I make it most of the time. If I’m doing a Whole30, I’ll leave out the peas and follow this Palak Keema recipe instead. And if I’m doing the opposite of a Whole30, I’ll make Samosa Chaatdish i.e.
Lajina Leal ()
I often make this using quorn mince, it’s so delicious.
Thank you for leaving your thoughts, Lajina