Easy Lamb Keema Curry
This 30 minute, one pan Lamb Keema Curry is packed with flavor! Using a shortcut curry paste, it's an easy, family friendly weeknight dinner or perfect fakeaway. Serve with rice or naan for a satisfying meal.
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.