My Lamb Keema curry is quick and easy to make – perfect with your favourite supermarket side dishes for a relaxing Friday night dinner!
Friday night is usually curry night in my house. The tradition started back in the days when I was a single 20-something in my first flat, and the curry was always to be a takeaway eaten at the end of the night.
Then when I settled down and the boys came along, a curry on Friday night signified the start of the weekend, time to relax.
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It’s pretty rare that I call out for a takeaway these days, it’s just so expensive now that I’m ordering for all of us! Sometimes I get a supermarket curry, but more often than not I cook a curry at home.
This Keema is really quick and easy to prepare, but makes for a great Friday night curry if you serve it with your own favourite side dishes.
And if you are planning to eat your curry at the end of a long Friday night, you could very happily make this in advance, and then re-heat it and serve with some supermarket naan bread.
What’s your favourite curry for a Friday night?
Perfect for a relaxing weekend dinner - serve this Keema with rice, naan breads (or your choice of breads), plain yoghurt, chutneys etc
- 1 onion
- 2 cloves garlic
- 2.5 cm piece of ginger
- 2 tsp rapeseed oil
- 0.5 tsp mild chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- 400 g chopped tomatoes
- 500 g lamb mince
- 250 ml water
- 2 tsp garam masala
- 100 g frozen peas
- Lemon juice
- Fresh coriander leaves
- First chop the onions, garlic and ginger. The easiest way to do this is to peel everything, roughly chop it, and then pulse it in the food processor until it's very finely chopped. If you don't have a food processor, then finely chop everything by hand - you could grate the ginger and garlic.
- Put the oil in a large heavy-based saucepan (it needs to have a lid), and heat over a low heat. Add the onion/garlic/ginger mush - sorry, there is no better word for it. Add a pinch of salt, stir together and then put the lid on the saucepan.
- Cook over a low heat for 10 minutes, stirring occasionally, the salt will help to stop it from sticking.
- After 10 minutes, the paste should have a less acrid smell and should be translucent. You don't want it to brown at this stage. Stir in the chilli, cumin, ground coriander and turmeric and turn the heat up to medium.
- Cook for a further 2 minutes with the lid off.
- Next, add the chopped tomatoes and cook for another 2 minutes, then add the meat to the pan. Stir the meat into the tomatoes, using a wooden spoon to break up the lumps.
- Cook for 2 minutes, and then add the garam masala and pour in the water.
- Bring to a simmer and cook for 20 minutes.
- Add the frozen peas and lemon juice - I always find it hard to say how much to add here. What I do is to take half a lemon and give it a good squeeze by hand. Remember, you can always add more into the Keema if you need it, but you can't take it away from the dish.
- Cook for a final 10 minutes then serve, sprinkled with the chopped coriander leaves.