What if you could get the incredible, savory flavor of a slow cooked curry on the dinner table in about 30 minutes? Meet this Easy Lamb Keema Curry. This is the kind of recipe that changes your meal rotation: it’s deeply flavorful, incredibly easy to make in one pan, and uses a genius shortcut curry paste to deliver authentic taste without a laundry list of spices.
Keema is a classic dish of spiced minced meat, and this version with tender lamb is pure comfort. It’s rich, savory, and slightly sweet from the peas, all simmered in a fragrant tomato sauce. Whether you’re looking for a satisfying weeknight dinner, a healthier “fakeaway,” or a dish to impress guests, this recipe is your new secret weapon. Let’s get cooking!
Why You’ll Love This Lamb Keema Curry
- 30 Minute Wonder: Seriously, from start to finish in about half an hour. It’s faster than takeout and infinitely more satisfying.
- One Pan, Minimal Cleanup: Everything cooks in a single deep skillet or sauté pan. More flavor, less washing up; it’s a win win.
- The Perfect Shortcut: Using a good quality curry paste (like Rogan Josh) gives you complex, layered flavor instantly, without needing a whole spice cabinet.
- Meal Prep & Freezer Champion: This curry tastes even better the next day and freezes beautifully. Make a double batch and thank yourself later.
- Endlessly Adaptable: Not a lamb fan? Use ground beef or turkey. Want more veggies? Stir in some spinach. You control the heat and the additions.
Let’s Make Easy Lamb Keema Curry
This recipe is a masterclass in building big flavor fast. The key is browning the lamb well and letting the curry paste “bloom” in the pan to unlock its full aroma.
Ingredients You’ll Need
- 2 teaspoons neutral oil (like sunflower or avocado)
- 1 pound (450g) lean ground lamb
- 1 medium onion, finely chopped
- 3 cloves garlic, minced or crushed
- 1 teaspoon grated fresh ginger (or 1 tsp minced ginger from a jar)
- 2 tablespoons tomato paste
- 2 tablespoons curry paste (see note below!)
- 1 (14.5 oz / 400g) can diced tomatoes
- 1 teaspoon sugar
- ¾ cup (200ml) water
- 1 cup (150g) frozen peas
- Sea salt or kosher salt, to taste
Step by Step Instructions
1Brown the Lamb: Heat the oil in a large, deep skillet or sauté pan over high heat. Add the ground lamb and cook for 4-5 minutes, breaking it up with a spoon, until it’s nicely browned all over.
Pro Tip: Lamb can release a fair amount of fat. If there’s more than a couple of tablespoons in the pan after browning, carefully drain it off for a less greasy final dish.
2Build the Flavor Base: Reduce the heat to medium. Add the chopped onion, garlic, ginger, tomato paste, and curry paste to the pan with the lamb. Cook, stirring constantly, for 3-4 minutes. You’ll smell the incredible fragrance of the garlic and spices blooming; this is where the magic happens!
3Simmer the Sauce: Pour in the diced tomatoes (with their juices), sugar, water, and a good pinch of salt. Stir everything together, bring to a gentle simmer, then cover the pan with a lid.
Let it cook for 15 minutes, stirring occasionally. This gives the flavors time to meld and the sauce to thicken beautifully.
4Finish with Peas: Uncover the pan and stir in the frozen peas. Cook for another 3-5 minutes, just until the peas are heated through and vibrant green.
5Serve and Enjoy: Taste and adjust the seasoning with more salt if needed. Serve immediately while hot!
Serving Suggestions & Expert Tips
- Choosing Your Curry Paste: This is your flavor lever! For a mild, aromatic curry, use a Korma or Tikka Masala paste. For medium heat and rich flavor, Rogan Josh is perfect (as used in the original). For a hot curry, go for a Madras or Vindaloo paste. You can also use 4 teaspoons of your favorite curry powder.
- The Perfect Pairings: Serve over a bed of fluffy basmati rice or with warm naan bread or chapatis for dipping. A cool, creamy raita (yogurt with mint and cucumber) or a simple side salad balances the spices perfectly.
- Make it Your Own: Stir in a handful of fresh spinach with the peas, or add diced potatoes in step 3 for a heartier dish. For a beef version, simply substitute ground beef for the lamb.
- Storage: Leftovers keep beautifully in the fridge for up to 3 days and can be frozen for up to 3 months.
This Easy Lamb Keema Curry is more than just a quick dinner; it’s a passport to big, bold flavor any night of the week. I hope it becomes a cherished staple in your home!
Easy Lamb Keema Curry
Ingredients
- 2 tsp sunflower oil or other neutral oil
- 1 lb 450 g lean ground lamb
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tsp grated fresh ginger
- 2 tbsp tomato paste
- 2 tbsp curry paste e.g., Rogan Josh - see note
- 1 14.5 oz / 400 g can diced tomatoes
- 1 tsp sugar
- ¾ cup 200 ml water
- 1 cup 150 g frozen peas
- Sea salt or kosher salt to taste
Instructions
- Brown Lamb: Heat oil in a large, deep skillet over high heat. Add lamb and cook for 4-5 minutes until browned, breaking it up. Drain excess fat if desired.
- Add Aromatics: Reduce heat to medium. Add onion, garlic, ginger, tomato paste, and curry paste. Cook for 3-4 minutes, stirring, until fragrant.
- Simmer: Add diced tomatoes, sugar, water, and a pinch of salt. Stir, bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.
- Finish: Stir in frozen peas and cook uncovered for 3-5 minutes until peas are hot.
- Season & Serve: Taste and add more salt if needed. Serve hot.
Notes
- Curry Paste: This determines flavor and heat. Use mild (Korma), medium (Rogan Josh/Tikka Masala), or hot (Madras) paste to taste. Can substitute 4 tsp curry powder.
- Make Ahead: Flavors improve overnight. Store in fridge for 3 days or freeze for up to 3 months.
- Serving: Perfect with basmati rice, naan, or chapatis, and a side of cool raita.
