Lamb keema

We’ve been very organised this week with our dinners.  We would have normally eaten out at least once by mid-week but we’ve had plenty of leftovers to see us through.  I had a packet of lamb mince in the fridge and looked up lamb keema online. I found a recipe through which I modified to make a hearty meal.  Don’t be put off by the long list of ingredients.


  • 1 tbsp coriander seeds
  • 2 tbsp cumin
  • 1 tbsp cloves
  • 1 tbsp whole peppercorns
  • 1 cinnamon stick
  • 2 bay leaves
  • a handful of curry leaves
  • 1 inch ginger, grated
  • 2 cloves of garlic, minced
  • 2 onions, chopped
  • 1 red chilli, chopped
  • 1 tsp turmeric powder
  • 2 tbsp curry powder
  • 2 tbsp chilli powder
  • 1 can of plum tomatoes
  • 1 oxo vegetable cube
  • 1 tbsp sweet chilli sauce
  • 1 tsp brown sugar
  • salt and pepper to taste
  • 2 tbsp vegetable oil
  • 1/2 cup of water
  • 1/2 cup frozen peas


  1. Dry roast the cumin and coriander for 1 minute. Pound in a mortar and pestle to form a fine powder
  2. Heat some oil in a heavy-based pan and fry the onions, cloves and cinnamon for 5 minutes until the onions are brown
  3. Add the cumin-coriander powder, turmeric powder, chilli powder, curry powder and fresh chillies to the onions and cook for a minute
  4. Pour in the tomatoes and add the chilli, garlic, ginger, bay and curry leaves. Cook for 10 minutes
  5. Add the lamb mince, chilli sauce, sugar and vegetable stock and leave to cook for 15 minutes
  6. Add the water and leave to cook for another 10 minutes before adding the frozen peas
  7. Season with salt and pepper and cook for 5 minutes
  8. Serve with basmati rice, or roti of your choice

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