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

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 450g lean lamb mince (10% fat)
  • 2 teaspoons rapeseed or vegetable oil
  • 1 large onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped or crushed or 2 teaspoons garlic purée
  • 1 teaspoon minced ginger or 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
  • 1-2 green chillies, deseeded (if preferred) and finely chopped or 1 teaspoon hot chilli sauce
  • 3 tablespoons curry paste of your choice
  • 3 medium tomatoes, chopped
  • 1-2 teaspoons white sugar
  • 2 tablespoons tomato purée
  • 75g peas (fresh or frozen)
  • Large handful freshly chopped coriander, to garnish


  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.


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.