Name: Lamb Keema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 heaped tsp finely grated fresh ginger or ginger paste; 150 g frozen peas; 1 tsp ground turmeric; 1 tsp cumin seeds; 2 tsp finely grated garlic or garlic paste; 800 g lamb mince; 3 cloves; 1 tsp salt, or to taste; 1 tsp ground garam masala; 1 large white onion, finely chopped; ½ tsp Kashmiri chilli powder; 2 Indian bay leaves/tej patta (optional); 1-2 fresh green chillies, finely chopped; 2 medium tomatoes, finely diced; 2 tbsp vegetable or rapeseed oil; 2 tsp ground coriander; 4 green cardamom pods, opened

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

Growing up in the UK, shepherd’s pie and lasagne were, and still are, staple family meals. Keema is the Indian version and my family absolutely love it. This mince dish is more akin to traditional pasta sauces, but with the addition of warming spices it gives a gentle nod to the Indian subcontinent. I love to make this with lamb, but you can make it with beef or plant-based alternatives if you want to go down the vegan route. To bulk out the recipe, add a few boiled and quartered potatoes 5