Lamb keema with flatbreads
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Easy
- October 2013

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Serves 4
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Ready in an hour
Our classic lamb keema recipe – made with lamb mince, peas and lots of wonderful aromatics – is perfect with naan breads, mango chutney and mint raita.
Prefer beef? Then you’ll love our beef keema recipe, made with spinach and coriander.
- Calories
- 240kcals
- Fat
- 13.8g (5.5g saturated)
- Protein
- 18.9g
- Carbohydrates
- 9.4g (4.6g sugars)
- Fibre
- 4.2g
- Salt
- 0.3g
Ingredients
- Groundnut oil
- 1 onion, chopped
- 3 tsp grated fresh ginger
- 2 tbsp tomato puree
- 300g lamb mince
- 1 tsp ground cumin
- ½ tsp chilli powder
- ½ tsp ground turmeric
- 100ml lamb or chicken stock
- 200g frozen peas
- Handful of sliced spring onions
- Naan breads or parathas, minted yoghurt and fresh coriander leaves to serve
Method
- Heat a little groundnut oil in a large pan, then fry the onion for 10 minutes until soft.
- Add the ginger, tomato purée and lamb mince. Fry for 4 minutes, stirring occasionally, until the mince is evenly browned, then add the cumin, chilli powder, turmeric and stock. Simmer for 15 minutes, stirring occasionally, then stir in the peas and a good handful of sliced spring onions.
- After 1-2 minutes, when the peas are cooked, serve the lamb keema with plenty of warm naan breads or parathas along with extra chopped spring onions or fresh coriander leaves, and minted yogurt.
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