Lamb Keema Curry


Lamb Keema Curry (serves 4)

This recipe is based on my Nan's Cape Malay keema Curry. It's one that I absolutely love as a kid and you can use either beef or lamb mince however, I absolutely love the fattiness of lamb. Please try to get the best quality mince your budget will allow as this will really make a difference. You can enjoy this with rice, and if you make the effort of flaky buttery roti is my favourite from mopping up this incredible Curry. I won't lie, I also like peas in mine for a little bit of sweetness.




  • 30g ghee, butter or oil
  • 1 onion diced
  • 2 bay leaves
  • 1 tbsp. garlic and ginger paste
  • 1 tsp. Kashmiri chilli powder
  • 1 tsp. turmeric
  • 1 tsp. dried fenugreek
  • 1 tsp. paprika
  • 1 tbsp. garam masala
  • 2 fresh tomatoes diced
  • 2 fresh green chilli sliced
  • 500g lamb mince
  • 2 fresh tomatoes quartered
  • 300g potatoes diced
  • 300ml water
  • 1 tbsp. natural yoghurt
  • Small bunch fresh coriander chopped


  1. Gently Fry onions, salt and Bay leaves in the ghee for around 20 minutes until Golden. Add in the garlic and ginger paste, spices and the chopped tomatoes, continue cooking for five minutes. Pop in as much green chilli as you can handle and then the lamb mince, break it up and cook for further 5 minutes. Add the quartered tomatoes, potatoes and water, then stir and cover with the lid and gently cook for half an hour. Spoon in some yoghurt and fresh coriander, then simmer, uncovered until the sauce thickens. Serve with pilau rice and naan.

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