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–+ servings

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

Ingredients
  

  • 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

Instructions
 

  • Heat the oil in a large pot over medium/high heat and cook for 8 - 10 minutes until caramelised.
  • Stir in the cardamom and cinnamon stick and saute for a minute before adding the ginger and garlic for 2 minutes.
  • 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.
  • Stir in the lamb and cook for 10 minutes, stirring until fully combined. Add a splash of water if need be.
  • 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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