Shahi Keema Curry Shahi Keema Curry

Shahi Keema Curry

Try this traditional lamb keema recipe courtesy of Mamta Gupta adds an authentic feel to the origins of lamb keema that is full of of Asian-inspired flavours.

prep time
15 mins

cook time
35 minutes

4 people


  • 450g lamb mince
  • For the marinade:
  • 2 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½-1 teaspoon ground chilli powder of your choice
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon mild ground sweet paprika, for colour
  • 1 teaspoon garam masala (see note)
  • A generous sprinkle of freshly ground nutmeg
  • 1 teaspoon salt, or more to taste
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 2-3 large garlic cloves, peeled, crushed or finely grated
  • To cook:
  • 3 tablespoons ghee or clarified butter
  • 1 teaspoon cumin seeds
  • 2 medium onions, peeled and finely chopped or grated
  • 3 medium tomatoes, finely chopped, mashed or blended (or substitute 300 grams good quality tinned chopped tomatoes)
  • 300ml hot water
  • To finish:
  • 150ml full fat sour cream or full fat thick natural yogurt, at room temperature
  • 1 teaspoon garam masala, optional
  • 2-3 tablespoons fresh coriander leaves, roughly chopped
  • 1 green chilli, finely chopped, optional


  1. Put all the marinade ingredients and the lamb in a large bowl and mix together thoroughly. Cover and leave in the fridge for a few hours or overnight to marinate.

  2. Heat the ghee in a large heavy-based pan and add the cumin seeds. As soon the as the cumin seeds start to sizzle add the onions. until medium brown, stirring constantly. Indian dishes require more browning of onions than traditionally recommended in western cooking so be patient, this stage takes time, often at least 15 minutes.

  3. Add tomatoes and fry until they have become mushy and the oil begins to separate.

  4. Fry until the meat is lightly browned, about 10 minutes, using the back of a wooden spoon, spatula or potato masher to break up any clumps.

  5. Add the water, turn the heat down and simmer for 15-20 minutes or until the lamb is cooked. Adjust the seasoning, if required and add chilli, if using and add more if needed. Stir in the cream or yogurt and coriander.

  6. Transfer to a serving dish, sprinkle garam masala over the top and close the lid for a few minutes. Before serving, garnish with the remaining coriander leaves and fresh green chilli

  7. Serve hot with rice, chapattis, naan or any Middle Eastern flat bread.