Cheat's Spicy Lamb Keema

Lamb Keema Recipe

I'm not exactly sure when I first created this recipe, or where my direct inspiration came from beyond my love of a wide range of Indian food.

There is definitely an authentic way to make this recipe by mixing herbs and spices, making a paste and letting the curry cook for a long time. But my version is very much the cheat's meal. What makes it quick? Curry Paste.

This can be ready in as little as 30 minutes, though I usually leave it a bit longer to let the flavours develop. I often mix it with my coriander onion salad, mint yoghurt and my amazing five minute flatbreads or cauliflower rice.

Add a couple bottles of ice-cold beer and you have the perfect movie night meal.

Cheat's Spicy Lamb Keema Recipe video


  • 500g lamb mince
  • 2 tablespoons oil
  • 2 onions
  • 2 carrots
  • 3 cloves garlice
  • Thumb-sized pieced of fresh ginger
  • 5 green finger chillies
  • Bunch of coriander
  • Your favourite curry paste (this is the cheats bit!)
  • Salt and pepper to taste



  1. Peel and chop the onions
  2. Dice the carrots
  3. Finely chop the garlic
  4. Finely shop the ginger
  5. Slice the green chillies
  6. Loosely chop the coriander
  7. Pop the lid off the curry paste!


  1. Put a large frying pan on a high heat
  2. Add the oil and fry the onions until they have started to colour
  3. Add the carrots and continue to fry on a medium heat for a few minutes
  4. Add the ginger and garlic, fry for a minute or two
  5. Add two tablespoons of curry paste, stir the paste through the vegetables and allow it to cook for a minute
  6. Add a splash of water to thin out the mixture a little
  7. Add the minced lamb and mix well with the curry paste, ensuring all sides of the mince are browned
  8. Cook for another 10 minutes
  9. Add the sliced green chillies and good for another 5 minutes
  10. Add salt and pepper to taste
  11. Add the coriander and stir through, letting it cook for another minute or two before serving