* This is a sponsored post for Try Lamb *
Lamb Keema is a quick, easy and delicious lamb curry that freezes well. Just enough spice for plenty of flavour, but not too much so it is still a family friendly curry. Minced lamb that is lightly spiced and cooked with fresh tomatoes and peas for a comforting curry that makes an easy midweek meal.
It's National Curry week and Try Lamb have challenged us to share a delicious curry recipe that uses lamb, and this is our favourite. If you are used to having chicken or beef in your curry, why not try something different and go for a lamb curry.
Lamb Keema is about as simple as lamb curries get, and a delicious new way to try lamb if you are used to just having it in a stew or as a roast dinner.
This easy lamb curry only takes 30 minutes to make (including prep time) and most of that time is the curry just cooking away on the hob, so you can be getting on with something else.
What is lamb keema?
If you have't heard of a Lamb Keema before (you might have seen it on an Indian restaurant menu), then it is basically a curry made with lamb mince.
It's not an overly spicy curry, which makes it a great curry for introducing kids to spicier food, but still has plenty of flavour. It has peas mixed in to it too, so a good curry to get some extra veggies in your families diet too.
Why you will love it
- Ready in just 30 minutes
- Very little prep time
- All cooked in one pan
- A new way to enjoy lamb
- An easy curry
- Freezes well, so great for batch cooking
Step by step
One: Heat 1 teaspoon of oil in a pan and then add the onion and garlic and gently cook for 2 minutes.
Two: Add the ginger, green chilli and garam masala and cook for 2 minutes longer.
Three: Put the lamb mince and tomatoes in the pan, brown the mince and then cook on low for 20 minutes. Add a little water if needed.
Four: Add the yoghurt, peas and fresh coriander, stir and cook for 2 minutes.
Five: Serve with rice and popadoms.
To celebrate Curry Week (7th-13th Oct), Try Lamb are focusing on the Great Curry Revival! Did you know that a third of the UK’s estimated 17,000 curry houses could face closure over the next decade. Why? Well:
- Second-generation migrants increasingly unwilling to enter the family trade
- Staffing crisis around working visas and salary caps
- Changing tastes and demographics - Indian food is perceived as high in fat and calories at a time when healthy meals are favoured
So, this Curry Week we want to celebrate Indian cooking and restaurants and show that lamb is a great choice when making a curry, or ordering one in a restaurant because it carries flavours of the curry really well.
We went out for a curry recently in Bradford, which is famous for its curry houses. Usually we would order a chicken curry, but this time we tried a few lamb dishes (pictured above) to see how they differed and I can't believe we haven't ordered lamb in an Indian restaurant before.
We had a lamb rogan josh, a lamb masala and keema. They were all delicious and had so much flavour to them, however the keema was our favourite because having minced lamb in a curry made such a nice change. It was also really easy to scoop up with a peshwari naan.
We love visiting a curry house, as it's a great opportunity to try a little bit of everything, and maybe order something that you haven't cooked at home before, like a lamb curry. It was also our toddler's first time in a curry house and she loved trying a little bit of everything. "I tried it!" she shouted out with excitement.
So, why not join us in making sure that our country's amazing curry houses keep out tummies happy, and order lamb next time you go. Visit the Try Lamb website for some more inspiring lamb recipes and follow them on Instagram and Facebook.
What to serve this with
This is a really simple curry recipe, so we kept the sides simple as well and served it with some plain rice. You could add a bit more flavour and make some turmeric rice, which just involves adding some turmeric to the water when boiling the rice. Or if we are feeling super lazy then we use microwavable rice.
We also served this lamb curry with some mini popadom, mango chutney (YUM!) and some homemade raita.
How to store
This is a great batch cooking meal, as it freezes so well. So, we try to always make double, as well as double the rice, and then portion it out in to freezer containers and put it in the freezer for easy meals. They will keep in the freezer for about 2 months.
You can also keep this in the fridge for 2 days.
To reheat the curry, make sure it is fully defrosted and then heat it through in a pan. You might need to add a little bit of water, so it doesn't dry out.
• To add some extra flavour, you could use a couple of spoonfuls of curry paste instead of garam masala.
• You don't have to add the peas if you family don't like them.
• This is a great batch cook meal and will keep in the freeze for 2 months.
• When re-heating, add a little water so it doesn't dry out.
• Serve with turmeric rice and popadoms.
• This isn't overly spicy, but you can use more or less fresh green chilli to change the spice.
• You may need to add a little water when cooking if the mixture starts to look a little dry.
More lamb recipes
- 1 teaspoon vegetable oil
- 1 Onion - diced
- 2 Garlic clove - crushed
- 20 g Fresh ginger - grated
- 1 Green chilli - diced
- 2 tablespoon Garam masala
- 1 pinch Sea salt and black pepper
- 400 g Lamb mince
- 3 Tomatoes - diced
- 3 tablespoon Natural yogurt
- 60 g Peas - Frozen or fresh
- 10 g Fresh coriander (cilantro) - finely chopped
- Heat 1 teaspoon of oil in a pan and then add the onion and garlic and gently cook for 2 minutes.
- Add the ginger, green chilli and garam masala and cook for 2 minutes longer.
- Put the lamb mince and tomatoes in the pan, brown the mince and then cook on low for 20 minutes. Add a little water if needed.
- Add the yoghurt, peas and fresh coriander, stir and cook for 2 minutes.
- Serve with rice and popadoms.
- To add some extra flavour, you could use a couple of spoonfuls of curry paste instead of garam masala.
- You don't have to add the peas if you family don't like them.
- This is a great batch cook meal and will keep in the freeze for 2 months.
- When re-heating, add a little water so it doesn't dry out.
- Serve with turmeric rice and popadoms.
- This isn't overly spicy, but you can use more or less fresh green chilli to change the spice.
- You may need to add a little water when cooking if the mixture starts to look a little dry.