Lamb keema

Lamb keema

The Curry Guy
4 or more as part of a multi-course meal

Now you get to put that pre-cooked keema to work. I’ve specified lamb keema here but any meat keema will do.

Whenever I make this curry, I usually also prepare a selection of different samosas the same day using the pre-cooked keema. Just take out what you need for the samosas and use the rest in the curry. I would like to stress how much magnificent additional flavour you get by pre-cooking the keema meat. Yes, you could just throw it in raw for this recipe, but you would be missing one of the flavour boosts that makes BIR dishes so amazing.

To make this dish even more exciting, try adding a few more complementary ingredients. Chickpeas, blended spinach, pre-cooked potatoes and/or tandoori prawns, for example, could be all that’s needed to take this popular curry and make it into a personal masterpiece.


Quantity Ingredient
3 tablespoons rapeseed oil
or seasoned oil
1/2 onion, very finely chopped
1/4 red pepper, deseeded and finely chopped
2 tablespoons Garlic and ginger paste
2 fresh green bullet chillies, finely chopped
2 tablespoons finely chopped coriander stalks
2 tablespoons Mixed powder
1 teaspoon ground cumin
1 teaspoon chilli powder, or to taste
125ml Tomato purée
500ml Base curry sauce (large batch), heated
1 Pre-cooked lamb keema
150g frozen peas
1 tomatoes, cut into 8 wedges
1 teaspoon dried fenugreek (methi) leaves
1 teaspoon Garam masala
3 tablespoons chopped coriander leaves
2 tablespoons julienned ginger


  1. Heat the oil in a pan over a medium-high heat until sizzling hot. Add the onion and pepper and fry for about 2 minutes until the onion is soft and just beginning to brown. Add the garlic and ginger paste, chillies and coriander stalks, and move it all around in the pan so that everything is nicely coated in the oil.
  2. Stir in the mixed powder, cumin and chilli powder, give it all a good stir and then add the tomato purée. Let this sizzle for about 30 seconds and then pour in about 250ml of the base curry sauce and let it bubble for about 30 seconds. There’s no need to stir unless it is obviously catching on the pan. Stir in the pre-cooked keema and the rest of the base curry sauce. This is usually a dry curry, but if you prefer more sauce, go ahead and add it, or a little meat stock.
  3. Add the peas, tomato and dried fenugreek leaves and cook for a further minute or two until the peas are heated through. Be careful not to overcook them; they need to be plump and still have a bit of a bite to them. Simmer them too long and they will turn wrinkly and rather unappetizing.
  4. Add salt to taste and sprinkle with the garam masala, chopped coriander and julienned ginger to serve.
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