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
- Peel and chop the onions
- Dice the carrots
- Finely chop the garlic
- Finely shop the ginger
- Slice the green chillies
- Loosely chop the coriander
- Pop the lid off the curry paste!
- Put a large frying pan on a high heat
- Add the oil and fry the onions until they have started to colour
- Add the carrots and continue to fry on a medium heat for a few minutes
- Add the ginger and garlic, fry for a minute or two
- Add two tablespoons of curry paste, stir the paste through the vegetables and allow it to cook for a minute
- Add a splash of water to thin out the mixture a little
- Add the minced lamb and mix well with the curry paste, ensuring all sides of the mince are browned
- Cook for another 10 minutes
- Add the sliced green chillies and good for another 5 minutes
- Add salt and pepper to taste
- Add the coriander and stir through, letting it cook for another minute or two before serving