Easy Lamb Keema Easy Lamb Keema

Easy Lamb Keema

Try our Easy Lamb keema that uses lamb mince in an exciting way.  The keema is then used for a variety of dishes such as Keema Hash, Keema Pasta Bake and Keema Cheese Toasties to name but a few,

prep time
10 mins

cook time
35 minutes

serves
4 people

Ingredients

  • 450g/1lb lean lamb mince
  • 10ml/2tsp rapeseed or vegetable oil
  • 1 large onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped or crushed or 10ml/2tsp garlic purée
  • 5ml/1tsp minced ginger or 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
  • 1-2 green chillies, deseeded (if preferred) and finely chopped or 5ml/1tsp hot chilli sauce
  • 45ml/3tbsp curry paste of your choice
  • 3 medium tomatoes, chopped
  • 5-10ml/1-2tsp white sugar
  • 30ml/2tbsp tomato purée
  • 75g/3oz peas (fresh or frozen)
  • Salt and freshly milled black pepper
  • Large handful freshly chopped coriander, to garnish

Method

  1. Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.

  2. Add the ginger, hot chilli sauce or fresh chillies and curry paste.  Cook over a moderate heat for 1-2 minutes, stirring occasionally.

  3. Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil.  Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed. During the last 5 minutes add the peas.  Remove from the heat and stir through the herbs.

  4. During the last 5 minutes add the peas.  Remove from the heat and stir through the herbs.

  5. Use as required or cool quickly, transfer into plastic container and freeze for up to 3 months.

Tips:

Defrost cooked frozen keema towards the bottom of the fridge overnight. Reheat thoroughly in a saucepan or in a microwavable dish in the microwave until piping hot throughout.