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Recipe for Keema CurryClick image to enlarge

Recipe for Keema Curry

Recipe for Keema Curry

(Ref: RCP077)

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Adapted from a recipe by Gurpareet Bains

Probably the best mince you have ever tasted...



Preparation Time:

10 mins

Cooking Time:

45 mins


500g Minced Lamb
 1 small Sweet Potato, cut into small cubes
 1 Green Pepper, deseeded and diced
 1 Onion thinly sliced
 2 tbsps Coconut Oil
 2 tins Chopped Tomatoes, blended until smooth
 Salt to taste
 1 tsp Ground Turmeric
 2 tsps Garam Masala
 1 tsp Ground Coriander
 1tsp Black Peppercorns,freshly ground
 1 tsp Fenugreek Seeds
 1 tsp Cumin Seeds
 1 tsp Onion Seeds
  6 cloves Garlic, finely chopped
  3 tbsps Ginger grated
 Green Chillies to taste, chopped
 100g Green Peas
 Fresh Coriander - handful


• Heat the Coconut Oil in a pan, add the Fenugreek Seeds, Cumin Seedsand Onion Seeds and stir-fry until the seeds pop.

• Add the Salt, if using and Onion and cook until the onion is lightly browned. Then add the Garlic and stir to mix.

• Add the Black Peppercorns,Ground Turmeric, 1 tsp Garam Masala, Ground Coriander, Chillies, Gingerand 1 blended tin of Chopped Tomatoes and mix well.

• Simmer for 10 minutes, stirring occasionally, until the liquid has evaporated and you are left with a concentrated paste.

• Turn up the heat and add the minced lamb, stirring continuously until it is all browned.

• Add the sweet potato, green pepper, green peas and the second tin of blended Chopped Tomatoes, and simmer, without a lid, for 30 minutes.

• Stir in the second teaspoon of Garam Masala, add the Fresh Coriander and serve hot.

"Dear Spices of India, Many thanks for delivery of my recent order. My parcel arrived very quickly and the fresh produce was in good condition. It's appreciated that you can provide some items that are hard to find in some areas such as fresh turmeric."

- Vernon Webster