Lamb and Pea Keema Curry with Korma Paste
Keema curry is a spiced ground lamb dish originating from Indian cuisine, prized for its quick preparation and comforting depth. This version combines lean lamb mince with aromatic cumin seeds and curry paste, creating a savory, slightly creamy sauce enriched by sweet frozen peas. The dish balances warm spice with bright coriander and a squeeze of lemon, delivering tender meat and tender peas in every spoonful. The fast-cooking method makes it ideal for weeknight dinners without sacrificing authentic flavor. This rendition uses Patak's Korma Curry Paste as its flavor foundation, offering a milder, creamier profile than traditional keema, making it accessible to those preferring gentler heat. Serve with steamed rice, warm naan, and cooling yogurt to complement the spices. The combination of textures—minced meat, soft peas, and aromatic spice paste—creates a satisfying, one-pan meal ready in under 30 minutes.
Ingredients
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 1 lb lean lamb mincebeef mince1:1beef
milder spice absorption
- 1 tsp cumin seeds
- 2 tbsp curry pastegaram masala+tomato paste2tsp+1tbspspice blend
more assertive
- 14 tbsp stock made from a stock cube
- 7 oz frozen petit poisfresh peas1:1legume
add 2min later to avoid overcooking
- lemon juice(optional)
- 3 tbsp chopped fresh coriander
- long grain rice, warmedbasmati rice1:1grain
traditional pairing
- naan bread, warmedroti1:1bread
similar texture
- thick natural yogurt
Instructions
- 1
Heat sunflower oil in a large non-stick frying pan over medium heat.
- 2
Add finely chopped onion and cook until starting to brown.
- 3
Increase heat to high, add lamb mince, and cook until browned.
- 4
Stir in cumin seeds and curry paste, cook briefly.
- 5
Pour in stock and stir to combine.
- 6
Add frozen petit pois and bring to a boil.
- 7
Simmer until most liquid evaporates.
- 8
Finish with lemon juice and fresh coriander.
- 9
Serve with steamed rice, warmed naan, and yogurt.
Tips
Brown the lamb on high heat without stirring initially; this develops fond and deepens flavor. Scrape up browned bits when adding paste for extra complexity.
Use frozen peas directly without thawing; they cook through in minutes and retain texture better than fresh, which can turn mushy during simmering.
Finish with lemon juice just before serving to brighten spices. Fresh coriander added at the end preserves its delicate flavor against long cooking.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
Prepare through simmering step up to 1 day ahead. Cool, refrigerate, and reheat gently before adding lemon juice and coriander.
Serve hot with steamed long grain rice, warmed naan bread, and a dollop of thick natural yogurt to temper the spices.
Common Mistakes
Skip browning the onion and lamb properly to avoid a pale, watery curry lacking depth.
Defrost frozen peas before cooking to avoid overcooking and mushy texture in the final dish.
Oversimmer past the point when liquid evaporates to avoid a dried-out, tough mince.
Omit the coriander until serving to prevent its delicate flavor from dissipating during cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture
more assertive
add 2min later to avoid overcooking
FAQ
Can I make this keema curry ahead of time?
Yes, prepare the curry through the simmering step, cool completely, then refrigerate up to 1 day. Reheat gently on the stovetop with a splash of water to loosen. Add lemon juice and fresh coriander just before serving for maximum freshness.
What if I don't have Patak's curry paste?
Substitute any korma-style paste or blend 2 tsp garam masala with 1 tbsp tomato paste. If using a hotter curry paste, reduce quantity to 1.5 tbsp. Adjust seasoning to taste; different brands vary significantly in spice level and salt.
Can I freeze leftover keema curry?
Yes, cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop, stirring frequently. The texture remains good, though coriander flavor fades—add fresh coriander after reheating.