Saturday, 15 July 2017

Lamb Keema made easy

Last week, Lamb Keema featured as one of our dishes on the Fresh Takeaway menu. 

Since then, we have had several requests for the recipe. If you fancy making this authentic, Indian dish at's how.

1 x Bhuna Curry Kit from Curry with Love
400g lamb mince
75g frozen peas
1 tbsp tomato puree
300ml lamb stock
1 tbsp rapeseed oil

Put spice pack 2, from the Bhuna Curry Kit in a bowl and add 500ml boiled water,
Stir and leave to one side.

Heat the oil in a pan over a low heat,
add spice pack 1 from the Bhuna Curry Kit,
fry until fragrant.

Add the lamb mince, along with a good pinch of salt and stir.

Cook the mince until browned.

Add the tomato puree and stock to the pan.

After approx 20 mins. your onions (from spice pack 2) will be soft. They should have sucked up all of the water, but if not, drain through a sieve and then add to the pan.
Add the peas and stir well.

Cook until the peas are cooked, then serve with basmati rice or chapatis.

Serves 4

Curry with Love

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