Lamb Keema

Lamb mince is one of the most underrated things you can buy in a butchers shop! The flavour of lamb is sensational and mince is great for so many things. Whenever I make my koftas recipe, I love to use a mix of lamb mince and lentils.

The ingredients required for this lamb keema dish are really humble and the spices can be found lying around in most kitchen cupboards. Fennel is one of my most used spices, replace with a teaspoon of garam masala or fresh chilli for a spicier flavour as you like.

If lamb isn’t your thing; replace with beef, pork, chicken or turkey mince. I’m sure chopped up tofu would work great too.

Serve the keema simply with rice or serve cold stuffed into a pita with hummus, sliced red cabbage and lettuce.

Serves 5

  • oil
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 2 tbsp fennel seeds
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 500g lamb mince
  • 2 tsp mango chutney or a tomato relish
  • 2 tsp tomato paste
  • 250ml hot water
  • 200g frozen peas, defrosted
  1. Heat one teaspoon of oil over a medium heat in a large frying pan.
  2. Add the garlic and onions and cook until softened.
  3. Stir through the spices until fragrant.
  4. Add the mince and brown fully.
  5. Mix the chutney and tomato paste together with the hot water and pour over the mince.
  6. Bring the pan to a boil and return to a simmer. Stir through the peas and continue to cook until warm through.
  7. Remove from the heat and serve as you like.Lamb Keema; Sinead Delahunty; Delalicious
Happy cooking,
Sinéad
 
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