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Lamb Keema Curry Spice and Garam Masala

June 27, 2016

Lamb Keema Curry Spice and Garam Masala

Make this Lamb Keema Curry Spice and Garam Masala & see for yourself that curry does not have to be complicated. It can be simple and quick yet tasty & fab!



  • 500g (1¼ lbs) lean minced lamb
  • 5 tablespoons vegetable oil
  • 1 tablespoon Keema Curry spice
  • 5 cloves
  • 2 black cardamom pods
  • 2 bay leaves
  • 1 inch cinnamon stick
  • 2 red onions finely chopped
  • 5 cloves garlic - mashed into a paste with a drop of water
  • 1 inch ginger - mashed into a paste with a drop of water
  • 3 green chillies - finely chopped
  • 1 tablespoon salt
  • 4 tablespoons tomato paste
  • 200g frozen or fresh peas
  • 1 teaspoon Garam Masala
  • 3 tablespoons chopped coriander leaves


  1. Pour the oil into a large sauce pan and heat over medium heat.
  2. Add all the whole spices and allow to fry for about 30 seconds. Throw in the chopped onions a continue frying until the onion turns translucent and lightly browned.
  3. Pour in the garlic and ginger paste and sauté for about 3 minutes. Then add the chopped green chillies, minces lamb and the salt. Cook for a further 3 minutes.
  4. To this add about 250ml (1 cup) of water and bring to a rolling simmer. Add the tomato paste and simmer for about 20 minutes.
  5. Throw in the peas and cook for another 10 minutes until the peas are just cooked through.
  6. Add the garam masala and chopped coriander leaves and serve immediately.


Click here to buy Keema Curry and Garam Masala and other herbs and spices


Source: The Curry Guy


Photo credit to: The Curry Guy

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