Felly Bull

  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
menu icon
go to homepage
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
search icon
Homepage link
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
×
Home » Recipes

Lamb Keema

Published: Mar 15, 2023 · Modified: Jan 14, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 2 Comments

Lamb keema in balti dish
Jump to Recipe

This lamb keema recipe appeared in last month's Sainsbury's magazine in a feature on chef and author Rinku Dutt, with recipes from her first cookbook Kolkata: Recipes from the Heart of Bengal.

There's already a delicious turkey keema curry recipe here on Felly Bull...and lamb samosas is one of my favourite Indian starters, so this was definitely a recipe that needed to be made!   It's a great dish to serve when entertaining as it goes so well with other dishes.

Tips

  • Get ahead - prep the keema to the end of step 4 the day before. Continue from step 5 so that the peas are vibrant.
  • This lamb keema recipe can easily be adapted if you’re cooking for less or more people.

OTHER RECIPES YOU MIGHT ALSO LIKE TO TRY

  • Close up of quick lamb dhansak in a balti dish with a dish of rice and plate of naan bread on the side.
    Quick Lamb Dhansak (Thermomix)
  • Slow cooker chicken tikka masala in balti dish with coriander and nigella seeds
    Slow Cooker Chicken Tikka Masala
  • Chicken jalfrezi in balti dish with golden pilau rice in balti dish
    Chicken Jalfrezi
  • Speedy gunpowder chicken in grey bowl with yellow napkin
    Speedy Gunpowder Chicken

Click here for all lamb dishes, and here to browse other Indian recipes.

Recent New Recipes

  • Easy salmon nicoise traybake on a white serving platter with a mustard napkin on the side.
    Easy Salmon Nicoise Traybake
  • Sausage and taleggio gnocchi bake on a large baking tray with a bowl of baby salad leaves and a small jug of Italian dressing on the side.
    Sausage and Taleggio Gnocchi Bake
  • A crispy pork schnitzel, coleslaw and salad on a teal dinner plate, with a mustard napkin and bowls of chips and coleslaw on the side.
    Crispy Pork Schnitzel
  • 3 logs of wild garlic and rosemary butter on a board with sprigs of rosemary and leaves and flowers of wild garlic on the side.
    Wild Garlic and Rosemary Butter
Lamb keema in balti dish
Satay chicken burger in a bun with bowl of crunchy slaw on wooden board

Category Spotlight...

BURGERS AND SANDWICHES

In my mind burgers are perfect comfort (and hangover cure) food! I think the same of sandwiches, whether hot or cold. In this section you'll find a delicious selection of both, to suit most if not all tastes. The great thing is, you can be as versatile as you like with fillings and toppings. Enjoy browsing and cooking from this category!!

Browse burgers and sandwiches recipes

How to make this Lamb Keema

Ingredients

  • 2 tbsp rapeseed oil
  • 2 bay leaves
  • 1 onion, finely chopped
  • 1 tsp sugar (any type)
  • 3 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 medium potato, cut into 1.5cm cubes
  • 500g lamb mince
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 green chilli, diced
  • 1 medium tomato, cored and finely chopped
  • 1 tbsp tomato purée
  • 1 tsp freshly ground black pepper
  • 100g frozen peas
  • 1 tsp fine sea salt
  • 1 tsp garam masala
  • 1 tbsp finely chopped coriander, to garnish

Instructions

  1. Heat the oil in a large heavy-based pan, over a medium high heat. When hot, add the bay leaves and, after 30 seconds, add the chopped onion. Stir well, cook for 1 minute then add the sugar, cook for a further 3 minutes until the onions are translucent.
  2. Add the garlic and ginger and cook, stirring for 2 minutes.  Then add the potato and cook for 4 minutes, stirring, until the potato starts to go translucent on the sides.
  3. Increase the heat to high, add the lamb and break up with a spoon, taking care not to break the potatoes.  Once the lamb has started to brown, add the turmeric, cumin, coriander, and chilli. Stir gently for 2 minutes.
  4. Add the chopped tomato, tomato purée and pepper, mixing thoroughly. Cook for 4 minutes more - the juices should start to release from the ingredients.
  5. See Tips to 'get ahead', if preparing ahead.  Reduce the heat to low and mix in the peas, salt, garam masala and 100ml water. Cover and simmer for 15 minutes. Remove the lid and stir well, making sure excess liquid has evaporated and the mince is in a minimal but richly flavoured sauce. Transfer to a serving dish and garnish with the chopped coriander.

Serving Suggestions

  • Golden pilau rice in balti dish
    Golden Pilau Rice
  • Saag aloo in balti dish
    Saag Aloo
  • Mushroom rice in balti dish
    Mushroom Rice
  • Dhal in balti dish with grey napkin
    Dhal
Lamb keema in balti dish
Smoked salmon and prawn risotto in a blue patterned bowl with mustard napkin on the side.

Recipe Collection Spotlight...

10 FAVOURITE SALMON RECIPES

Salmon is one of my favourite fish...it's very versatile and can be used in different cuisines.   In this collection of 10 Favourite Salmon Recipes you'll find fishcakes, noodles, risottos, curries, a traybake, scotch eggs, tacos and a pasta dish.   They're all delicious - perfect for any occasion! 

Browse the collection

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

⭐⭐⭐⭐⭐

It would also be great if you could take a photo and tag #FellyBull on social media, thanks.

Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!

✉️

SUBSCRIBE
Lamb keema in balti dish
5 from 1 vote

Lamb Keema

By: Deborah
If you love lamb samosas, you'll love this...it's a great dish to serve when entertaining as it goes so well with other dishes!
PREP: 25 minutes minutes
COOK: 50 minutes minutes
TOTAL: 1 hour hour 15 minutes minutes
Course: Main
Cuisine: Indian
Servings: 4 people
PRINT RECIPE PIN RECIPE RATE RECIPE
Prevent your screen from going dark

Equipment

  • Saucepan

Ingredients

  • 2 tbsp rapeseed oil
  • 2 bay leaves
  • 1 onion finely chopped
  • 1 tsp sugar any type
  • 3 cloves garlic crushed
  • 1 tbsp fresh ginger grated
  • 1 medium potato cut into 1.5cm cubes
  • 500 g (1.1 lb) lamb mince
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 green chilli diced
  • 1 medium tomato cored and finely chopped
  • 1 tbsp tomato purée
  • 1 tsp freshly ground black pepper
  • 100 g (3.5 oz) frozen peas
  • 1 tsp fine sea salt
  • 1 tsp garam masala
  • 1 tbsp finely chopped coriander to garnish

Instructions

  • Heat the oil in a large heavy-based pan, over a medium high heat. When hot, add the bay leaves and, after 30 seconds, add the chopped onion. Stir well, cook for 1 minute then add the sugar, cook for a further 3 minutes until the onions are translucent.
  • Add the garlic and ginger and cook, stirring for 2 minutes.  Then add the potato and cook for 4 minutes, stirring, until the potato starts to go translucent on the sides.
  • Increase the heat to high, add the lamb and break up with a spoon, taking care not to break the potatoes.  Once the lamb has started to brown, add the turmeric, cumin, coriander, and chilli. Stir gently for 2 minutes.
  • Add the chopped tomato, tomato purée and pepper, mixing thoroughly. Cook for 4 minutes more - the juices should start to release from the ingredients.
  • See Notes to 'get ahead', if preparing ahead.  Reduce the heat to low and mix in the peas, salt, garam masala and 100ml water. Cover and simmer for 15 minutes. Remove the lid and stir well, making sure excess liquid has evaporated and the mince is in a minimal but richly flavoured sauce. Transfer to a serving dish and garnish with the chopped coriander.

Notes

  • Get ahead - prep the keema to the end of step 4 the day before. Continue from step 5 so that the peas are vibrant.
  • This lamb keema recipe can easily be adapted if you’re cooking for less or more people.

Other Recipes

You might also like to try:
  • lamb dishes
  • Indian dishes
 

Nutrition

Calories: 519kcal | Carbohydrates: 22g | Protein: 24g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 91mg | Sodium: 704mg | Potassium: 763mg | Fiber: 5g | Sugar: 5g | Vitamin A: 523IU | Vitamin C: 30mg | Calcium: 71mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS entertaining, Indian curry, keema, lamb mince, sharing food
Tried this recipe?Please consider Leaving a Review!

More Recipes

  • Close up of ham and vegetable pasta bake in a rectangle Staub dish.
    Ham and Vegetable Pasta Bake
  • Shanghai-style braised pork belly in an oriental bowl with bowls of chicken and green peppers and fried noodles, and chopsticks on the side.
    Shanghai-Style Braised Pork Belly
  • Fried noodles with beansprouts in an oriental bowl with chopsticks on the side.
    Fried Noodles with Beansprouts
  • Chicken with green peppers and black bean sauce in an oriental bowl with bowls of fried noodles and Shanghai pork, and chopsticks on the side.
    Chicken with Green Peppers and Black Bean Sauce

Comments

  1. Lynne Hamill says

    May 20, 2023 at 8:17 pm

    5 stars
    Delicious 😋

    Reply
    • Deborah says

      May 21, 2023 at 5:06 pm

      Thank you Lynne...glad you enjoy it!

      Reply

LEAVE A COMMENT AND RATE THIS RECIPE Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more

Felly Bull ebook with remember to subscribe note and green plants
message to subscribe to receive email every week and free ecookbook


MOST POPULAR RECIPES

  • Sea Bass fillet on a blue and white plate with lemony sauce, boiled new potatoes, green beans and courgette
    Easy Sea Bass with Creamy Lemon Sauce
  • Sweet roasted chantenay carrots in small rectangle roasting tin
    Easy Sweet Roasted Chantenay Carrots
  • Cider braised pork steaks with onions in a large round casserole
    Cider Braised Pork Steaks with Onions
  • Creamy salmon, leek and potato traybake in a rectangle roasting tin.
    Creamy Salmon, Leek and Potato Traybake
  • Slow cooker chicken and potato curry in balti dish with rice in background
    Slow Cooker Chicken and Potato Curry
  • Portuguese Water Bread on wooden board with bread knife
    Portuguese Water Bread (Thermomix)
  • Slow cooker korean pulled chicken on a brioche bun with spring onions avocado sesame seeds and chunky chips
    Easy Slow Cooker Korean Pulled Chicken
  • Red lentil rice in balti dish
    Red Lentils and Rice
  • Pork belly slices in BBQ sauce in a brioche bun with salad leaves and coleslaw, with herby garlic butter potato wedges.
    Pork Belly Slices in BBQ Sauce
  • Prawns and garlic garnished with parsley in a terracotta dish, on a board with lemon wedges and crusty bread
    Smoky Garlic King Prawns and Chorizo

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 FELLY BULL

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required