Lamb Keema and Potato Curry

A delicious quick and easy lamb Keema and potato curry recipe. This is one of the most flavourful recipes ever with real depth of flavour from the spices and chopped peppers.

Lamb Keema and Potato Curry

I very rarely eat keema and that has pretty much been the case all my life. I love it but I see it as a rich indulgent dish that is great for one offs. Many would disagree, I am sure. My kids love this and I suppose most kids do.

I took this photo 2 years ago and only posting it now. I put some recipes off because I think there are SO many recipes like this all over the internet already. Then I remind myself how much I like this recipe and think I should share it anyway. It only took me 2 years to get to that conclusion.

The other reason I am sharing this is because I am going through a stage where I want to get all the remaining photographed meat recipes onto the blog asap. I want to focus on vegetarian recipes for a while because that is what I am eating more of nowadays and i LOVE vegetarian food. That isn’t to say that I will never share meat recipes again but at the moment, I am feeling the veg more.

You can always adjust seasoning and spices in any indian recipe to control the amount of heat. Oh and always serve with yogurt or a yoghurt raita in case you did get it too hot like I have many many times much to the dismay of my kids.

There are so many regional differences in recipes like these. So the variations can be as subtle as the using of an extra spice or there can be a lot of differences.

This recipe is probably better known as Aloo keema or Kheema or minced meat with potato . The more famous one if keema mutter which is lamb mince with peas. Basically this dish is made by cooking keema and adding potatoes with few masalas. You can also omit the potatoes completely.

Here is the recipe. Please let me know if you make it.

Lamb Keema and Potato Curry

A delicious quick and easy lamb Keema and potato curry recipe. This is one of the most flavourful recipes ever with real depth of flavour. 

Course Dinner
Cuisine Indian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4


  • 2 tbsp Oil
  • 2 small Onions diced
  • 2 Cardamom pods slightly crushed
  • 1/2 Cinnamon stick
  • 5 cloves Garlic crushed
  • 1 inch Ginger crushed (adjust if you prefer less)
  • 1 tsp Red Chilli Powder
  • 1.5 tsp Cumin Powder
  • 1.5 tsp Coriander Powder
  • 1/4 tsp Ground Turmeric
  • 2 tsp Garam Masala Powder
  • 400 g Passata or tinned tomatoes
  • 750 g Lamb Mince
  • 1/2 Red Pepper deseeded and chopped into cubes
  • 1/2 Green Pepper deseeded and chopped into cubes
  • 2 Medium Potatoes cut into 2cm cubes
  • 1 - 2 tsp Salt


  1. Heat the oil in a large pot over medium/high heat and cook for 8 - 10 minutes until caramelised.

  2. Stir in the cardamom and cinnamon stick and saute for a minute before adding the ginger and garlic for 2 minutes.

  3. Then add the red chilli powder, cumin powder, coriander powder, turmeric and garam masala. Cook for 2 minutes then add the passata. Bring to a simmer and cook for 10 minutes.

  4. Stir in the lamb and cook for 10 minutes, stirring until fully combined. Add a splash of water if need be.

  5. Add the peppers and potatoes. Cook for a further 10 minutes and add salt. Stir through and check seasoning. 

    Serve with chapati. 



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