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Welsh Lamb Keema

Welsh Lamb Keema

Spice up your lamb with this lamb keema recipe

You will need

  • 450g lean lamb mince
  • 2 tsp sunflower or vegetable oil
  • 1large onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped or crushed
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
  • 1-2 fresh green chillies, deseeded (if preferred) and finely chopped
  • 2 tsp ground cumin
  • 3 tbsp garam masala or medium curry powder
  • 4 medium tomatoes, chopped
  • 1-2 tsp white sugar
  • 2 tbsp tomato puree
  • Salt and freshly milled black pepper
  • 100g fresh or frozen peas
  • Large handful freshly chopped coriander


Heat the oil in a non stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden

Add the ginger, chillies, cumin and garam masala or curry powder. Cook over a moderate heat for 1-2 minutes

Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar and tomato puree and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water if needed

10 minutes before the end of the cooking time add the peas

Garnish with the coriander and serve with flat or nann bread, plain basmati rice or poppadums and a selection of your favourite relishes

Recipe taken from

Serve hot with thickly cut fresh bread