Lamb Keema Curry

A favourite in the Gor house and hopefully some good fuel for the 15k I stupidly signed up for tomorrow morning!


1 packet of minced beef or minced lamb
2 green chillis – Chopped. ( change this depending on your heat preference.)
2 onions diced
1 diced Green pepper
1 tbsp Garlic and Ginger paste (or just use crushed fresh garlic and ginger if you don’t have any) The frozen cubes of Ginger and garlic that you can get from the Asian supermarkets are also great if you are sick of getting stinky garlic fingers and want to save some time.
Diced potato – I used about 6 new potatoes but you can use any. Just cut into tiny cubes.
4 tbsp frozen Peas
1 teaspoon Cumin seeds
1 teaspoon Coriander Seeds ( Use powder if you dont have any or want to save time)
1 teaspoon Fenugreek leaves
1 small Cinnamon stick ( powder is you dont have one 1/2 tsp)
1 teaspoon Garam Massala
1 teaspoon tumeric
3 Cardamom pods
Half a teaspoon of Chilli powder (depending on taste)
1 Veg stock cube or “magi cube”
Coriander to garnish (optional)
A few fresh tomatoes, chopped.
1 dried chilli
Knob of butter
Half a lime


Fry the lamb mince until brown and then put in a food processor and give it a few blast to make the meat pieces smaller.


Put the cumin seeds, coriander seeds, 3 cardamom pods in a frying pan and fry until fragrant. Then transfer to a pestle and mortar and grind into a powder then remove the cardamom skins.

Fry the onion and green peppers lightly for around 5 minutes until going soft then add the garlic and ginger paste and chopped chillis.

cook for a few minutes the add the potato cubes and spices ( ground corriander, cumin and cardamon, tumeric, chilli powder if using, fenugreek and garam massala) cook for a few minutes then add the stock cube, chopped tomatoes and 3/4 pint of boiling water and some salt to season.

Add the dired chilli and cinnamon stick and simmer slowly for about 20 minutes or cook in the oven in a casserole pot at 180 until the water has evaporated. Stir in the frozen peas 5 minutes before the end so they don’t go mushy.

Stir in a knob of butter and serve with basmati rice, Chappati and yoghurt dip and chopped coriander. ( although in the picture I have served mine with brown rice tonight to fuel up for tomorrows challenge and I was out of coriander :()

I served a starter of poppadoms before this meal – I just bought some poppadoms from the supermarket as making them yourself is way too greasy! I always find that the mango chutney you buy in supermarkets is too thick and lumpy so I blend mine with some water to make it a runny sauce. ( I should really make my own though!) I then made a mint yoghurt dip by just mixing mint sauce ( the sort you put on your lamb roast!) with creme fraiche but you can also use plain yoghurt. Finally I chopped a small onion finely and let it soak in water for 10 minutes to remove the strong onion taste, then added a bit of mint sauce tomato puree and a splash of water.  If you ever come across “Hot Garlic Pickle” by “the Cherry Tree” as shown in this picture.. buy some! I get it from a cafe in Llandudno and it is amazing.




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