Spice up your life with Lajina Masala

Keema – Minced Lamb of Beef

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keemakeema

Serves 4
Prep time
10m
Cook Time
45m

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

  • 2
    onions, finely chopped or grated
  • 1/2 Tablespoon
    sunflower oil
  • 1/2
    inch of ginger, grated
  • 3
    garlic cloves, peeled and grated
  • 1
    Curry Masala Sachet
  • 1/4 Teaspoon
    salt
  • 1/2
    tin of tomatoes
  • 1 Tablespoon
    tomato puree
  • 500 Grams
    Mince of your choice
  • handful
    frozen peas
  • 2
    small potaotes, peeled and cubed
  • small
    bunch of coriander, washed and chopped
  • 1 Tablespoon
    butter, optional

Instructions

  1. 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.

    fried onions
  2. 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.

  3. 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.

  4. 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

  5. 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.


1 review for Keema – Minced Lamb of Beef

  1. Kathy Symonds
    5

    ()

    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 :-)

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