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Lamb keema with flatbreads

Published: 30 Sep 13
Updated: 18 Mar 24

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.

Easy
October 2013

Test kitchen approved

Serves 4
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.

Nutrition: per serving

Calories: 240kcals
Fat: 13.8g (5.5g saturated)
Protein: 18.9g
Carbohydrates: 9.4g (4.6g sugars)
Fibre: 4.2g
Salt: 0.3g

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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

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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.