The Best Lamb Keema Recipe

Yields: 4 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 1 Hr Total Time: 1 Hr 15 Mins

A tasty lamb and pea curry recipe that is quick to make and can be made in advance.



0/17 Ingredients
Adjust Servings


0/5 Instructions
  • Place the cumin and coriander seeds into a dry frying pan and roast until fragrant and then grind in a pestle and mortar.
  • Place the oil and butter into a large pan and melt and then add the onion, cloves, cinnamon and peppercorns over a medium heat until the onions are browned. Remove the cinnamon stick and add the cumin and coriander mix with the garam masala and turmeric and fry for 30 seconds whilst stirring.
  • Add the tin of tomatoes, garlic, ginger and chillies. Cook the mixture over a medium heat for 10 minutes.
  • Add the lamb and mix into the mixture breaking up the lamb. Cover with a lid and simmer on a low heat for 35-45 minutes. Add the peas 10 minutes before the end. Season with salt and add more garam masala if required.
  • This dish is best when it is cooled and reheated to allow the flavours to infuse. Reheat in the pan and serve with basmati rice and Indian breads. Enjoy!


  • This dish is best when made a day in advance.


  1. Hi my daughter loves kheema curry and i tried so many recipes and she only like yours. She even refuse to order from restaurant. I only wanted to ask you how many tsp or tbsp garlic as i make my own ginger garlic paste and freeze it. Thank you for the recipe. 😊

  2. Kheema Lamb is about my most favourite curry dish,I make it quite often, but this version just hits the spot!
    I made the 4 Chillies unseeded version this time and I didn’t find it overpowering. Next time 2 seeded/2 unseeded, to taste the difference! An excellent easy curry to prepare, and great with Basmati Rice and/or Chapati!

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