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Recipe for Keema Curry

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.

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- Louise Boddington