My kids love Keema Curry and have done from a young age. I think that was because it’s made with mince rather than chunks of meat so less chewing was required! Traditionally Keema Curry is made with lamb mince, however; if you prefer – you can use beef mince instead.
My recipe for Keema Curry is simple. I’ve stripped back the ingredients, cutting out the long list of spices and replacing them with a ready-made curry powder mix from the supermarket. You will find a basic ‘curry powder’ in the herb and spice aisle. I use medium curry powder; although if you prefer a very mild dish choose mild curry powder instead.
I do also include Mango Chutney in my recipe which is stirred in in the final stages of cooking. This isn’t necessary for the recipe – but I often add it to curries when kids are eating as it gives the final dish a lovely sweetness.
A Curry for all the Family
- Serves 4-6
- A great introduction to curry for kids
- Serve with Naan or Flatbreads and my Mint Raita
- Freeze any leftovers
- 1 large or 2 medium sized onions finely chopped
- 2 tbsp minced garlic and ginger (fresh, frozen or from a jar)
- 2 tbsp medium curry powder
- 500g minced lamb
- 2 tbsp tomato puree
- 2 large waxy potatoes (diced)
- 150g frozen peas
- 500ml water
- 1 tsp salt
- 2 tbsp mango chutney (optional)
If you want to serve with a Mint Raita you will also need:
- 250g Plain Natural Yoghurt
- 2 tsp Mint Sauce (the type you put on roast lamb)!
- Finely chop the onions
- Dice the potatoes into small cubes. It’s up to you whether you peel them. If the skins are clean I don’t usually bother!
3. Place a large pan on a medium-hot heat and add in the oil.
4. Fry the onions for 5 minutes until they start to soften then add in the ginger and garlic paste. Stir in and continue to fry for 1 minute.
5. Add in the curry powder and fry for 1 minute.
6. Add the mince to the pan and fry for 5-7 minutes. Break the meat up gently until all the mince turns brown and there are no lumps or raw meat visible.
7. Add the tomato puree to the pan and stir gently for 1 minute until it is combined.
8. Add the potatoes to the pan and stir well.
9. Add 500ml water to the pan, stir and bring to the boil. If you don’t have a measuring jug, a standard sized mug holds 250ml so use 2 mugs of water.
10. Once the liquid starts to bubble turn the heat down to a low heat. This is called a ‘simmer’. You want the liquid to still bubble gently, so that some of the liquid evaporates as curry cooks through. You can leave the pan simmering for 25 minutes, but do check it every 5 minutes to make sure the contents aren’t sticking to the bottom of the pan. If it starts to stick, the heat is still too high, so turn it down slightly.
11. After 25 minutes half of the liquid should have evaporated away and you will be left with a thicker sauce. If there is still too much liquid, continue to simmer it until it reduces more and you are happy with the consistency.
12. Add the peas and the mango chutney, stir well and cook for a further 5 minutes.
13. Place the natural yoghurt in a bowl and add the mint sauce.
14. Mix together and place in a serving dish to accompany the curry.
15. Serve the curry with the raita and warm naan or flatbreads.