Truly Yummy Lamb Keema
Lamb keema is one of my favourite midweek curries. It’s quick and easy to make, and incredibly versatile. I love serving it with my Truly Yummy Turmeric Rice and a handful of poppadoms, but it’s also fantastic as a base for Shepherd’s pie topped with sweet potato mash, or even as a filling for a delectable toastie. This recipe is inspired by the amazing Nisha Katona, whose original lamb keema can be found in her book Mowgli Street Food. I’ve made a few tweaks to add my own touch to this delightful dish, including a whole tin of chickpeas and tomatoes, extra frozen peas (because I love them), and half a green chili for a milder heat that suits my household. This lamb keema recipe is completely gluten free and dairy free. Yum!
If you can, I recommend you use the ingredients I suggest to use, to ensure a truly yummy lamb keema.
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Truly Yummy Lamb Keema
Equipment
- 1 large pan with a lid
Ingredients
- 80 ml oil either vegetable or olive oil
- 2 small white onions chopped
- 5 cm piece of ginger grated
- 3 garlic cloves minced
- 500 g lean lamb mince
- 400 g tin of chickpeas drained and rinsed
- 400 g tin of chopped tomatoes recommend Mutti chopped tomatoes
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 2 tsp ground cumin
- 2 1/4 tsp garam masala
- 1 pinch salt
- 2 tsp sugar
- 200 ml water
- 150 g frozen peas
- 1/2 green chilli deseeded and finely sliced
- 2 tbsp frozen coriander or freshly chopped coriander
Instructions
- Turn the hob on to a medium heat. Add the oil to the pan and when hot add the onions, ginger and garlic. Fry slowly until the onions are soft. Put the lid on the pan to assist with softening the onions. If necessary and to avoid burning, add a drop of water.
- Next, add the lamb mince to the softened onion, garlic and ginger mix and fry until brown. Break up any large pieces with a spoon.
- Once the lamb is cooked through, add the tinned chopped tomatoes, drained chickpeas, ground turmeric, chilli powder, ground cumin, garam masala, salt, sugar and water. Give everything a good stir and bring to the boil. Cover with a lid and reduce the heat to low. Gently cook for 50 minutes and occasionally stir to ensure everything is cooking evenly.
- After 40 minutes of cooking, add the frozen peas and sliced green chilli. If you're not a chilli heat fan, remove the white and seeds from your sliced chilli or simply do not add any further chilli at this stage.
- Before serving stir through the frozen coriander or chopped fresh coriander.
- Best served with my truly yummy turmeric rice recipe, some gluten free poppadoms and a nice chilled drink.
