Minced Lamb

Recipes

Lamb Keema Curry with Peas & Rice

Minced lamb (sometimes called ground lamb) comes from cuts such as the shoulder or leg—it has good flavour, some fat, and breaks up nicely for curries, pies, or sauces. In this meal, the keema (spiced minced lamb) becomes the star served with fluffy basmati rice + a simple side salad and optional flatbread. The curry simmers gently until all those spices meld, peas get added for sweetness & colour; the rice soaks up the sauce. This gives you a full dinner in about 30–40 minutes.

Ingredients (serves 4):

• 500 g lamb mince (lean or moderate fat)

• 2 tbsp oil (vegetable or sunflower)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 inch piece of fresh ginger, grated

• 1 green chilli, finely chopped (optional / adjust for children)

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric powder

• ½-1 tsp mild chilli powder or paprika (to taste)

• 1 tsp garam masala

• 2 tbsp tomato purée (or tomato paste)

• 1 × 400 g tin chopped tomatoes

• 150 g frozen peas

• Salt, to taste

• 200-250 ml water or broth (lamb/chicken/vegetable)

For the rice:

• 300 g (about 1½ cups) basmati rice

• 600 ml of water

• Pinch of salt

• 1 tbsp butter or oil

Side / optional:

• Plain yogurt or raita

• Fresh coriander/parsley for garnish

• Salad: cucumber, tomatoes, maybe some sliced onions with lemon juice & salt

• Flatbreads (naan/roti) or warm pita.

Instructions:

1. Prep rice: Rinse the basmati rice under cold water until the water runs quite clear. In a pot, bring the 600 ml water + pinch salt to the boil; add rice, reduce the heat to low, cover, and cook for about 12–15 minutes until water is absorbed. Remove from heat, keep covered. Stir in butter/oil before serving to loosen.

2. Make the keema: Heat oil in a large frying pan or saucepan over medium heat. Add chopped onion; sauté 4-5 minutes until soft and beginning to brown.

3. Add garlic, ginger, and chopped green chilli (if using). Cook ~1 minute until fragrant.

4. Stir in the ground cumin, coriander, turmeric, chilli powder/paprika. Cook for ~30 seconds.

5. Add lamb mince. Break it up with a spoon/fish slice, cook until browned all over (about 5-7 minutes). Drain excess fat if too greasy.

6. Stir in tomato purée, mix well. Then add chopped tomatoes and water or broth. Bring to a simmer, cover and cook for about 10 minutes, stirring occasionally.

7. Add frozen peas; cook uncovered for another 5 minutes so the sauce thickens and the peas are heated through. Taste, adjust salt & spice. Stir in garam masala near the end.

Seasoning & Serving

• Seasoning: Salt, pepper, and spice balance (you can reduce chilli for children). Adding fresh garam masala at the end gives fragrancy. Garnish with chopped fresh coriander (or parsley) for freshness.

• Serving: Spoon the keema curry over the basmati rice. On the side, serve yogurt or raita to cool down. Add flatbread or naan if desired. Salad gives a crisp contrast. Lime or lemon wedges are nice if you want a zesty finish.