With this quick and easy Keema curry recipe, you won't be tempted to reach for the takeaway menu.
Keema curry is a traditional, spiced curry that blends flavours of cumin, cassia, cardamom and coriander to create a dish full of flavour and aroma. Often served with pitta breads, pilau rice or homemade bombay potatoes, which are easy to make yourself.
For a complete one pot recipe, add vegetables such as onions and tomatoes.
At 98p per serving, you’ll save loads of money too when it comes to making this keema curry which makes it even more dreamy. If you love spice, then you can increase the heat by adding extra chilli, or if you’re cooking for little ones then you can cut it out entirely to be on the safe side.
Love a good curry? We’ve got loads more delicious curry recipes to try.
- 2tsp sunflower oil
- 1 onion, chopped
- 2 garlic, crushed
- 3cm piece fresh ginger, chopped
- 1 green chilli, deseeded and chopped
- 1tbsp garam masala
- 1tsp each ground cumin, coriander
- Pinch turmeric
- 3 large tomatoes, chopped
- 500g lamb mince
- 100g petits pois or garden peas
- Small handful fresh coriander
Heat a pan with 1tsp of the oil and gently cook the onion, garlic, ginger, chilli and spices for 10-12 mins, until softened and fragrant. Add the tomatoes and cook for a further 5-6 mins. Tip into a blender and whizz until smooth.
Heat the remaining oil in the same pan and fry the lamb mince over a high heat, breaking up as you cook to prevent big lumps. Reduce the heat, then pour over the spice mix and simmer, covered, for 15 mins.
Add the peas for the final 5 mins. Top with fresh coriander and serve with steamed basmati rice, naan bread and mango chutney.
Top tip for making Keema curry
If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste