LAMB Keema
- 10m Prep Time
- 1h 0mCook Time
- 1h 10mReady In
A classic Indian minced lamb curry with chickpeas and peas, simmered in aromatic spices. This keema is quick to cook and full of flavor.
Ingredients
- 1/3 cups vegetable oil
- 2 white onions finely diced
- 5 fresh root ginger peeled and grated
- 3 garlic cloves minced
- 1 1/10 lbs lean lamb mince
- 7/16 lbs canned chopped tomatoes
- 7/16 lbs canned chickpeas drained and rinsed
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 2 tsp ground cumin
- 2 1/4 tsp garam masala
- 1 tsp salt
- 2 tsp sugar
- 1 10/13 oz frozen peas
- 1 large green chilli deseeded and finely sliced
- 0.5 fresh coriander roughly chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 183 mg
- Iron: 4.2 mg
- Magnesium: 61.6 mg
- Phosphorus: 379 mg
- Potassium: 761 mg
- Zinc: 5.35 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/3 cups vegetable oil
- 1 1/10 lbs lean lamb mince
- 7/16 lbs canned chopped tomatoes
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 2 tsp ground cumin
- 2 1/4 tsp garam masala
- 1 tsp salt
- 2 tsp sugar
- 1 10/13 oz frozen peas
Prepare
- 2 white onions, finely diced
- 5 fresh root ginger, peeled and grated
- Mince 3 garlic cloves
- 7/16 lbs canned chickpeas, drained and rinsed
- 1 large green chilli, deseeded and finely sliced
- 0.5 fresh coriander, roughly chopped
Let's Cook
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Step 1.
Heat 80ml vegetable oil in a large heavy pan over medium-high heat. Add 2 finely diced white onions, 5cm grated fresh ginger, and 3 minced garlic cloves. Fry for 6 minutes until the onions are translucent and soft.
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Step 2.
Add 500g lean lamb mince to the pan and fry for 5 minutes, breaking up lumps with a fork, until the lamb is browned all over.
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Step 3.
Add 200g canned chopped tomatoes, 200g drained chickpeas, ¼ tsp turmeric, ¼ tsp chilli powder, 2 tsp cumin, 2¼ tsp garam masala, 1 tsp salt, 2 tsp sugar, and 200ml water. Bring to a boil, then reduce heat to low, cover, and simmer gently for 50–60 minutes, stirring occasionally and adding more water if needed to prevent sticking.
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Step 4.
Five minutes before the cooking time ends, add 50g frozen peas and 1 deseeded, finely sliced green chilli. Cook until peas are tender, then taste and adjust salt if needed. Just before serving, stir in ½ small bunch roughly chopped fresh coriander.