Keema lamb mince

Published: 30 Sep 05
Updated: 18 Mar 24

Test kitchen approved

The spice can be adjusted in this keema lamb mince recipe to suit your taste.

Serves 4
Takes 45 minutes to make

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Ingredients

500g pack lamb mince
1 onion, finely chopped
2 garlic cloves, finely chopped
4 tomatoes, finely chopped
2 tbsp your favourite curry paste
200ml coconut milk

Method

Heat a deep, wide frying pan. Add the mince, onion and garlic and fry for 5 minutes. Stir in the tomatoes, curry paste and coconut milk. Simmer for 30 minutes. Serve with steamed rice and garnish with fresh coriander.

Recipe from October 2005 Issue

Nutrition

Nutrition: per serving

Calories: 380kcals
Fat: 27.1g (7.9g saturated)
Protein: 26.8g
Carbohydrates: 7.8g (4.7g sugar)
Salt: 0.5g

delicious. tips

If freezing: Cool, then freeze in a large freezer-proof container. Cover and freeze for up to 3 months. Defrost at room temperature. Tip into a saucepan, add a splash of water and reheat for 5-10 minutes until piping hot.

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