We often get asked how we make our Lamb Keema, and it’s really simple. Follow the steps below for a delicious and easy meal. If you’re veggie or vegan, just switch the lamb mince for your usual alternative and instead of lamb stock cube, add a veggie one.
Serves 4
You will need:
1 x Bhuna kit from Curry with Love
500g (approx) lamb mince
1 tbsp oil (rapeseed or vegetable)
1 x lamb stock cube
1 tbsp tomato puree
frozen peas (approx 3 handfulls)
raita and fresh coriander to serve (optional)
Method:
Boil a kettle
Put the garlic & onion sachet from the curry kit into a bowl, along with the stock cube, cover with boiled water and stir well (leave to soak for approx 20 minutes)
Heat the oil in a large frying pan on a medium heat and add the mince
Once meat is browned, drain any fat and return the mince to the pan
Add the ground spices from the curry kit and stir well
Add the tomato puree to the pan and stir
Add the softened onions & garic to the pan and mix well
Add the frozen peas and allow to simmer for approx 20 minutes
If the keema looks a little dry at any point just add water
Serve with Indian breads or rice and top with raita and fresh coriander (optional)
