Assalamu alaikum wa rahmatullahi wa barakatuhu!
In the Name of Allah, Most Gracious, Most Merciful
In the Name of Allah, Most Gracious, Most Merciful
This is my mothers recipe for a simple lamb mince curry or keema as us Pakistanis like to call it.

It is a really tasty curry especialy when you add potatoes and peas like I did!
It is a really tasty curry especialy when you add potatoes and peas like I did!
A Simple List of Ingredients:
1. Sunflower Oil
2. Onions
3. Garlic
4. Ginger
5. Tomatoes
6. Water
7. Salt
8. Red Chilli Powder
9. Ground Turmeric
10. Ground Cumin
11. Ground Coriander
12. Garam Masala
13. Tomato Puree
14. Lamb Mince
15. Potatoes
16. Peas
17. Fresh Coriander
18. Green Chillies
Bismillah, let's cook!
Heat a few tablespoons Sunflower Oil in a large saucepan.
Peel and slice 3 large Onions.
Add the sliced onions to the oil and let them brown.
Peel 6 Garlic Cloves and 2 inches Fresh Ginger.
Slice the ginger and garlic and pound the living daylights out of them with a pestle and mortar.
Get all your anger out until the ginger and garlic have been thoroughly crushed!
Once the onions have browned, add the crushed ginger and garlic.
Let the onions, garlic and ginger fry together.
Take 3 Tomatoes.
Slice the tomatoes, and add to the onions.
Add 1/2 cup Water.
Add Salt, to taste.
Add 2 teaspoons Red Chilli Powder. Or to taste.
Add 1/2 teaspoon Ground Turmeric.
Add 2 teaspoons Ground Cumin.
Add 4 teaspoons Ground Coriander.
Add 1 teaspoon Garam Masala.
Stir it in and let the spices fry.
The next ingredient is tomato puree.
Add 4 tablespoons Tomato Puree.
Cook for 5 minutes.
Take 2 pounds Lamb Mince.
Brown the meat and then add 1/2 cup Water and cover for 40 minutes, and stir occasionally in that time.
Uncover after 40 minutes.
Take 3 Potatoes.
Peel and chop the potatoes into chunks, and add to the lamb.
Add 1 cup Frozen Peas.
If it looks too dry, add a bit more water. Then leave for 10 minutes covered and then check that the potatoes are cooked.
Before serving, add Fresh Coriander and Fresh Green Chillies, to taste.
Keema
Ingredients
· Few tablespoons
Sunflower Oil
· 3
onions, peeled and sliced
· 6
Garlic Cloves, peeled
· 2
inches Ginger, peeled
· 3
Tomatoes, sliced
· Water
· Salt,
to taste
· 2
teaspoons Red Chilli Powder
· ½ teaspoon
Ground Turmeric
· 2
teaspoons Ground Cumin
· 4
teaspoons Ground Coriander
· 1
teaspoon Garam Masala
· 4
tablespoons Tomato Puree
· 2
pounds Lamb Mince
· 3
Potatoes, peeled and chopped
· 1
cup Frozen Peas
· Handful
Fresh Coriander, chopped
· Few Green
Chillies, chopped
Method
1. Heat
the oil in a large saucepan. Add the onions and fry them till brown.
2. Crush
the ginger and garlic in a pestle and mortar. Add to the browned onions. Fry for
a few minutes.
3. Add the
tomatoes and stir in.
4. Add ½
cup water, salt, red chilli powder, ground turmeric, ground cumin, ground
coriander and garam masala. Stir well and fry for a few minutes.
5. Add the
tomato puree and cook for 5 minutes.
6. Throw
in the lamb mince, and brown the meat. Add ½ cup water and cover for 40 minutes
on a low heat to cook through.
7. Next,
add the potatoes and peas. Add a little more water if it looks dry. Cook for 10
minutes until the potatoes are done.
8. Add the
fresh coriander and green chillies, and serve!
Your Photos:
You May Also Like:
White Lentil and Mince Curry
Chilli Con Carne
Chicken Shashlik with Gravy
Keep me in your duas, please,
Wasalaam!
Your Photos:
You May Also Like:
White Lentil and Mince Curry
Chilli Con Carne
Chicken Shashlik with Gravy
Keep me in your duas, please,
Wasalaam!
Looks delicious! My friend Maria made the same thing and I lost the recipe she gave me so I am thrilled to find yours-thanks so much. It was a very homey and flavorful treat!
ReplyDeleteWhat a delicious looking recipe, i'll be making it tonight for my niece and nephews who are coming to visit! Shukran!
ReplyDeleteMade this tonight. It was gorgeous, thank you.
ReplyDeleteThank you for all your lovely comments .. I'm glad you enjoyed this recipe 😊
DeleteAm making for second time as husband and three sons loved so much! nearly as much as I did! Thank you!
ReplyDeleteWow! I'm really glad that you liked this dish .. I hope you try more .. Thanks for the wonderful comment.
DeleteI love this recipe. It tastes Magical. Thank you.
DeleteI love this recipe. It tastes Magical. Thank you.
DeleteSo glad you enjoyed it!
Deletewendy & rob from backburn lancashire made this last week it was so good am making it again today lamb leg mince mmmmmmmmmmmmmmmmm thanks very much
ReplyDeleteThanks so much! I'm glad you enjoyed it!
DeleteCan I please ask how many portions/what weight of curry this recipe will produce?
ReplyDeleteThis recipe should give you approx 6-8 portions
DeleteI've made your lamb keema so many times now. We all love it . Well done.
DeleteSo glad you've been enjoying it so much!
DeleteMany thanks for the fast reply, the info' was much appreciated.
ReplyDeleteI, though, supply curries on a commercial basis (by volume) and so am hoping you can, also, help me with an approximate weight.
It sounds delicious and a dish I would be very interested in adding to my menu but need to examine the profitability of doing so.
Approximately 2 and 1/2 to 3 pounds worth of curry
DeleteMade it today very tasty.
ReplyDeleteThanks for the recipe.
No problem! Glad you enjoyed it!
Deletejust made this now. Cant wait to have it for tea. It tastes delicious. Thanks.
ReplyDeleteNo problem! Hope you enjoy it!
DeleteHi, I tried your recipe and it turned out really well. Thanks!
ReplyDeleteThanks for the recipe! Making your recipe tonight to take to my Curry Club! Can't wait :)
ReplyDeleteWow! Hope you guys enjoy it!
DeleteHi, I have a few questions. I've got ginger and garlic combined (cubes). How much would I need to add? Would half a can of chopped tomatoes be okay instead of using 3 fresh tomatoes? And is tomato puree a must? Can I substitute it for something else or how would it taste without it? It's not something I normally buy. :-P Thanks
ReplyDeleteLooks like a great recipe. Thinking of trying it tomorrow. Thanks again.
You can put 2 of the ginger garlic cubes and 1/2 tin tomatoes. You can leave the tomato puree out and put is about 1 teaspoon of paprika if you have it - for colour. Enjoy!
DeleteHi, I took your suggestions and I had paprika and I made it over the weekend. Turned out really well! Will be making it for my family and others in the future InshaAllah. JazakAllah.
DeleteTried 2 and both have been 5 out of 5. Both very tasty! Both have gone down well with the family.
Keep them coming. JazakAllah for all your effort.
Mashallah! I'm really glad it turned out ok!
DeleteHi, thanks for the quick reply. Will do that!
ReplyDeleteThis looks great and I'm going to cook it tonight. Just wondering what you would normally serve it with?
ReplyDeleteMy mum always serves this with chapatis or naan, but you could try boiled rice too :)
DeleteA truly brilliant recipe! Thank you very much
ReplyDeleteNo problem! Glad you enjoyed it :)
DeleteI made this for my 7 month old daughter yesterday (I reduced the chilli by half and didn't add any salt), she wolfed it down! Her daddy and I got the leftovers and they were delicious. Thankyou!
ReplyDeleteWow! Such a good idea .. Glad you enjoyed it :)
DeleteMaking this again today for third time. Really delicious recipe and so easy to make. Thanks a lot !
ReplyDeleteNo problem! This curry is a regular in our house too .. Glad you like it :)
DeleteThis is a fantasic recipe.
ReplyDeleteBeing a indian girl myself i find it hard to make dishes like my mum but this was fantastic and tasted just like hers. :-)
Thank you! Our mothers recipes are always the best :)
DeleteWe've tried sooooo many different keema recipes and none quite hit the spot, but came across yours tonight and it's perfect! Really tasty, perfect blend of spices. Thanks for sharing!
ReplyDeleteNo problem! Glad you enjoyed it so much - all credit goes to my mother :) If you want any other specific curry recipes, do let me know!
DeleteMade this on Friday night and it was fantastic, many thanks to you and your mother for the recipe : )
ReplyDeleteIt's no problem at all .. glad you enjoyed it :)
Deletethanks really enjoyed
ReplyDeleteNo problem! :)
DeleteThank you for this wonderful recipe. Have been searching hi n lo for the right recipe & Alhamdulillah found it here. Cooked it for iftar today. Allah bless!
ReplyDeleteSorry for the late reply. I'm so glad you liked this recipe - it's a real favourite round here. We eat it with everything - a really good one is with toast topped with melted cheese! :)
DeleteAslamalkum. Made the keema love the way u told it step by step everyone enjoyed it thank you so much xx
ReplyDeleteWasalaam! It's no problem. Glad you enjoyed it! :)
DeleteThank you, thank you, thank you. Made this today and it was delicious. I've tried several recipes over the years but never really liked the flavour of them. The pictures were really helpful and I will certainly be making this again. I did part cook in the pressure cooker to speed things up a little before adding the potatoes.
ReplyDeleteIt's no problem! I am so happy that you liked it so much. And, don't worry, I am a big fan of the pressure cooker too! Anything to speed up dinner! :)
DeleteWonderful recipe! Never been a fan of minced meat currys but cooked this recipe for my Dad who is, and we both loved it! Thank you!
ReplyDeleteThank you! Glad you both like it! Hope it becomes a family favourite! :)
DeleteThanks for this..my friends mom made this for me and I lost touch with them..have been searching for a similar proper home cooked keema ever since..I've been cooking it lots..great.easy recipe x
ReplyDeleteNo problem! I'm so glad you liked it. It's one of our family favourites - simple and the leftovers are the best in anything and everything! :)
DeleteDo you have a kofte kebab recipe please..many thanks
ReplyDeleteYes, I have recipes for Seekh Kebab and Chapli Kebab on this blog, and I'll be posting a lamb kofta curry soon.
DeleteThanks
ReplyDeleteHi, thankyou for your lovely recipes. I would just like to ask which chilli powder do you use and which brand, as it looks different to the regular ones.
ReplyDeleteHello! I use crushed red chilli powder which Mum makes at home. She takes dried red chillies and grinds them in a spice grinder to a powder. You could also use the normal powder and adjust the taste to your preference. :) Thanks for the compliment!
DeleteBeautiful!!
ReplyDeleteKeep up the good work!!
Thank you! :)
DeleteHi TMGB. Nice curry, I've made alot of curry's ( Dopiaza and Rogan being a family favourite) but my Keema was always a bit bitter tasting. Yours is lovely, works very well every time. Chopped up a full bunch of Coriander in mine. Thanks Jim
ReplyDeleteHello Jim! I'm really glad you enjoyed my Keema recipe. And, we put plenty of fresh coriander in ours too. :)
DeleteHi, keema recipe is really nice , I will never get a keema curry again from a takeaway. I have just made 3 batches as we are having a gathering at our house tomorrow night and I know DAMM well they will enjoy it , its beautiful.
ReplyDeleteDo you have any recipes for any other curries like Jalfrezi or a tikka masala , I would love to try it if you have . Cant thank you enough for the Keema recipe
glad you liked the keema - search my blog for the other curries and plenty more!
DeleteHey will it make a difference if i use chicken keema instead of lamb.. thanks
DeleteYou can definitely try the recipe with chicken keema.
DeleteAll the dishes looks soooo yummy....wish to have it now...thanks a lot for the post....
ReplyDeleteChowranghee Lane Rajender Nagar
thank you for the compliment!
DeleteHi, the family thought this was absolutely delicious and it's definitely the nicest keema recipe I've tried. I like that the ingredients are economical and easy to get. Thank you for putting your recipes online, your website will be a go to place for me in future.
ReplyDeleteI'm so glad your family enjoyed the keema. I also love recipes that use simple and wholesome ingredients. Thank you for your kind words!
DeleteBeen a great lover of Indian/Asian food since the early 70's. Have tried a number of recipes for Keema in the last few years and thought I needed a change so searched the web, coming across your site. I must say that although yours contained the same ingredients I have used in the past the flavour was so much better than others I have tried (work that one out) can't wait to try some of your other recipes, which I'm sure will have great flavours.
ReplyDeleteThank you so much for the feedback, Maurice. I'm really glad you enjoyed the recipe. Sometimes all it can be is a different technique rather than ingredients that makes all the difference.
DeleteWAY too much water, ground coriander and tomato puree in this recipe - you've drowned the spices completely by adding a 2 step water process, so much so that the flavour of this spices as been far too doluted. You only need to add water if onions and/or spices stick to the pan, otherwise you don't need any water whatsoever to make Keema.
ReplyDeleteThank you for the feedback. Would love to hear your recipe for Keema? :)
DeleteLovely, I'm not good on Internet , how can I get some more of your recipes? Thank you for sharing
ReplyDeleteThank you! All my recipes are only on this online blog, I'm afraid.
Deletelooking forward to try this keema recipe! however, if i'm only using half the lamb mince (1 pound), should i halve all the other ingredients as well?
ReplyDeleteYes, but put in all the spices and salt according to your own taste.
DeleteReally enjoyed this dish, thank you for sharing.. I wonder if you possibky have a recipe for my partners favourite, lamb rogan josh, or something very similar. I have tried a few recipes but it never seems right
ReplyDeleteI'm really glad you enjoyed the keema - it's definitely a blog classic. I will try my best with the lamb rogan josh! :) Something similar are the lamb curry recipes on the blog - search the curry section under "Savoury Recipes".
DeleteBrilliant curry, been making curries from scratch for some time now but this the first time I have had Keema. Very authentic taste. Thank you for a great recipe.
ReplyDeleteThank you so much for your kind words! Really glad you enjoyed the keema! :)
DeleteBrilliant curry, been making curries from scratch for some time now but this the first time I have had Keema. Very authentic taste. Thank you for a great recipe.
ReplyDeleteHi if I make 1lb keema do I just add half of all ingredients , including water ? And cooking time ?
ReplyDeleteHello! For 1 pound keema, half the ingredients but with the tomatoes, add 2 not 1 and 1/2. Cooking time will be reduced too because you have less ingredients.
DeleteI cooked this - and it was absolutely superb!! Thank you very much indeed . I have a strong feeling that I shall be making many more of your recipes . I have really struggled in the past to find a good Keema recipe or consistently good Curry/Pakistani/Indian cook book -I will be consigning my old recipe book into the bin now !
ReplyDeleteHi Gina! I am so glad you enjoyed the keema. Thank you for your kind words and keep on cooking my curries! :)
DeleteHi i have cooked a few of you recipie's they have all turned out great and this one was no exception it turned out fantastic, all my family loved it and they are hard to please,you have a great web site and very informative easy to understand and also be able to see photo's keep up the good work
ReplyDeletemany thanks
steve murphy
Hi Steve! I am so glad you have had so much success with my recipes. And, that my site has helped you. Keep on cooking! :)
DeleteJust to say I absolutely love your blog! The instructions are simple and clearly set out, and looks oh, so delish! You're doing a fantastic job!
ReplyDeleteHi Elizabeth! Thank you so much for your kind words. I am so glad you like the blog! :)
DeleteHi thanx for this recipe ma mum loved it sooo muchh n ma sistaz tooo thanx n keep up the good work mashaAllah
ReplyDeleteGlad you and your family enjoyed the keema! Thank you for your kind words! :)
DeleteHi, would this work with beef mince? Or will it not tast as good without the lamb? Thank you!
ReplyDeleteVickie
Hi Vickie! I have never tried this recipe with beef mince but I don't see why it shouldn't work. You may have to increase the cooking time as needed! :)
DeleteJust like to say, this recipe is awesome! Tastes just like my mum makes. I substitute the lamb for two tins of tuna sometimes & also use both the lamb & tuna curries as samosa fillings too.
ReplyDeleteI've searched for years for recipes just like my mum makes & finally found it!
So glad you enjoy this recipe! Your tuna idea sounds fantastic! I must try it sometime! :)
DeleteI am trying this tonight for when my wife comes home from work. However, due to being a lazy man I have blitzed the onion, garlic and ginger in a small food processor and have made my lamb mince from leftover leg joint meat we had for Sunday lunch. I am adding a tin of tomatoes because I want the fresh ones for a salad tomorrow. I have mixed up flour, water, natural yoghurt and yeast for some naan bread to cook in a very hot frying pan just before I serve up.
ReplyDeleteLove your ideas for this curry! :)
DeleteThis keema was perfect, the heat and spice was just right.
ReplyDeleteDefinitely the best keema recipe that I have followed. Thank you!
So glad you enjoyed the keema recipe! :)
DeleteThis recipe was delicious. I found your website via a Google search for keema curry. Can't wait to try some of your chicken dishes!
ReplyDeleteSo glad you enjoyed the keema! Welcome to my blog! So glad Google brought you here! :)
DeleteAsalaamualaikum I have a question, I'm making this curry tonight but it seems like a lot of spices. Just curious, why did you put so much down on the list?
ReplyDeleteWa alaikumus salaam! Because this is how we cook keema in our house. you can leave some out, if you wish.
DeleteMade this tonight. Wowser. You're mum is a superstar. I'm a Jamaican and we have our own style curry, but being from Bradford where the Pakistani population is high, I love Asian curry too. My Pakistani friend showed me how to make a basic curry years ago, but she moved away and I forgot the method and have been chasing it ever since. Well I've found a better one now, and for Keema, which is my favourite, so THANK YOU VERY MUCH INDEED.
ReplyDeleteSo glad you enjoyed the keema! I would love to hear how you cook your Jamaican curry. Thank you for all your kind words!
DeleteTerrific recipe, as authentic as it gets!
ReplyDeleteI made this keema , layered frozen peas and added semi cooked basmati rice (flavoured with cinnamon stick, cardoman cloves during the boiling process) on top. Finished cooking in the oven. Sprinkle browned flaked almonds and sultanas and a few drops of rose water. Takes it to another level. Sublime! Sort of keema biryani. Do please try it. Thank you "Muslim Girl" for this wonderful keema recipe.
Thank you so much for all your feedback and kind words! Your idea for a biryani sounds delicious! :)
DeleteGreat recipe, excellently explained, many thanks!
ReplyDeleteThank you!
DeleteThanks for this recipe. It's now a regular dish in our house and my fussy family (accustomed to Bradford curry houses) no longer insist on takeaways. I enjoy pounding the ginger; it's great therapy.
ReplyDeleteSo glad you enjoyed the keema and that it has beaten the Bradford curry houses! I also enjoy pounding a little ginger every now and then! Great for getting any anger out!
DeleteThank you a thousand times for this fabulous recipe, am making it now and the smell is amazing, strangely they had no frozen peas at local shop so gonna put tinned in at end of cooking :-)
ReplyDeleteSo glad you enjoyed the keema! Tinned peas will work just as well! :)
DeleteHi
ReplyDeleteIt looks lovely and I have a question for you.
Would it not be safer to first cook the meat in the pan after adding onions ginger and garlic? Brown it and then add all the spices after?
I know that everyone has a different method of cooking and would like to know why you choose to do it this way?
Thank you
Thank you! You can do either way. I've tried both ways in the past and both are lovely. This method in the above recipe makes for a slightly juicier keema curry with a little more sauce.
DeleteHi. Thanks for the great recipes. We're going on holiday tomorrow so I've been trying to eat up all the food in the fridge before we go.
ReplyDeleteI've used some turkey mince that we had left and it's turning out really well (although I think lamb would be my preference maybe with a few fennel seeds fried in at the start).
I'm serving with rice, naan & a dry, fried carrot curry.
I like your recipes as I've tried many over the years and too many are overly complicated when they don't need to be.
This one just works.
Will be coming back to try other recipes.
Thanks
Tony
Hi Tony, so glad you enjoyed the keema. Thank you for all your kind words and feedback! :)
DeleteI just wanted to say how much my husband and I enjoyed your Mum's lamb keema tonight. It was delicious!! I'll definitely be making it again and trying others.
ReplyDeleteThank you and best wishes
Fiona
Hi Fiona, I'm so glad that you and your husband enjoyed the keema. Thank you for all your kind words. :)
DeleteGreat recipe, do you need to ‘pun’ the keema?
ReplyDeleteI don't feel you need to but you can, if you prefer.
DeleteHow much salt would you put in the keema??
ReplyDeleteAs much as you want. Start with 1 teaspoon and then taste to adjust.
DeleteCould I make this recipe (without the aloo) and use it as a filling to put mashed potatoes around and turn it into a cutlet ball that would be fried in oil?
ReplyDeleteYou can certainly try.
DeleteSalams.
ReplyDeleteCan i use mixed mince instead of lamb ?
Yes, you can.
DeleteGoing to try Monday
ReplyDeleteReally hope you enjoy it! :)
DeleteHow many people does this recipe serve? Also can you use ginger paste instead? I'm going to try and cook it for a party! :-)
ReplyDeleteWith rice or flatbreads on the side, I would say this keema recipe serves about 6-8 people. Yes, you can use ginger paste. Good luck!
DeleteAssalamualikum sis... have you changed the format of your web page as I am finding it alot more harder to find recipes..
ReplyDeleteSo sorry to hear that. Yes, the format has changed.
DeleteTried this on a Pakistani work colleague came away with 5 stars along the lines of just like mum makes.
ReplyDeleteThat's praise indeed. Thank you for sharing.
DeleteHi
ReplyDeleteCan I use 1kg of mince meat only or will I need to adjust the spices?
Yes, spices will need to be adjusted.
DeleteHow would you adjust the spices for 1kg mince meat only.
DeleteNo need to adjust as 1kg and 2 pounds are roughly the same.
DeleteWhat a delectable looking formula, I'll be making it this evening for my niece and nephews who are dropping by! Shukran!
ReplyDelete