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lamb keema cooked

How To Cook Lamb Keema

  • 10 mins
  • 1 hour 30 mins
  • easy
  • 6
jeff baker
Recipe by
Jeff Baker

Ingredients

  • For the Lamb Keema:
  • 500g Minced Lamb
  • 1 large onion peeled & sliced
  • 2 cloves Crushed garlic
  • 20 g Ghee or clarified butter
  • 400 ml chopped tomatoes
  • 200 ml Rich Lamb or poultry stock
  • 1 heaped tbls. Madras paste (homemade or I like to use Patek’s)
  • 1 heaped tsp. Garam Masala
  • 150 g Garden peas
  • Sea salt
  • 1 tsp. corn starch mixed with a splash of cold water
  • For the Paste:
  • 80g coriander seeds
  • 40g cumin seeds
  • 10g Malabar black pepper
  • 10g black mustard seeds
  • 1 cinnamon stick
  • 20g Garam masala
  • 15g chilli flakes
  • 10g turmeric
  • 4 cloves garlic
  • 50g root ginger
  • 20g tamarind paste
  • 100ml sherry vinegar
  • 75ml rapeseed oil
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Introduction

A simple yet satisfying curry that we make for team meals and it’s a firm favourite. Great served with rice or flatbreads, it also makes for a great pie filling. The homemade paste can be stored up for one month in a sealed jar in the fridge.

Method

lamb keema recipe ingredients
  1. Season the minced lamb with a sprinkling of sea salt.
  2. Heat ½ the Ghee or butter over medium high heat in a flameproof casserole then sauté the lamb until well browned then set aside.
  3. Add onions and garlic to the same dish with remaining Ghee and soften over medium heat until soft and lightly coloured - this will take approximately 10 minutes.
  4. Add curry paste, tomato and stock and simmer for 5 minutes then thicken with the corn starch.
  5. Add lamb to the gravy, cover with a lid and simmer gently for 1 hour until meat is tender.
  6. Add peas and Garam Masala then simmer for 5 minutes.
  7. Finally, add freshly chopped coriander.

METHOD FOR THE MADRAS CURRY PASTE:

  1. Toast the whole spices in a dry pan over medium heat then blend to a fine powder.
  2. Add the remaining ingredients and blend to a paste.
  3. Heat mixture over low heat until mixture boils and oil begins to separate from the spices.
  4. Remove saucepan from heat and allow to cool.

TO SERVE:

• Steamed basmati rice and roti breads with yoghurt and coriander relish.

lamb keema cooked

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