Minced Lamb and Lentil Curry – Keema with Less Meat

This lamb and lentil curry is a twist on the traditional Indian Keema, and is quick to make.

minced lamb and lentil curry tall

Do you go in for the whole ‘Meatless Mondays’ thing? We’ve eaten a lot of vegetarian food since we were students, but I know it’s not easy for everyone. If you’d like to cut down on meat without giving up that meaty flavour, try cooking with less meat and padding it out – like my recent Slow Cooker Sausage and Bean Chilli.

I know mince is pretty cheap, but if you’re really counting the pennies or have a lot of people to feed, or just want to eat less meat, it’s really easy to pad out. This time I’ve made a variation of Keema, an Indian mince meat curry that I first made for my Keema Pie. Unlike many British curries, this minced lamb and lentil curry isn’t really a meal to itself so I’d suggest eating it with a vegetable side dish – we’ve had it with a mushroom curry, and a creamy cauliflower curry. 

So, should you be trying to eat less meat? Meat is more expensive, and it is high in fat. The bag of mince I used for this recipe cost £3, whereas the lentils used were approx. 57p. 100g of cooked lentils contains just 0.4g of fat, whereas the leanest mince is just 2% for turkey, 5% for pork or beef. *

minced lamb and lentil curry

I don’t often talk about my buying preferences on the blog – my readers are perfectly capable of making their own minds up – but I prefer to buy less meat, but spend the extra pennies to make sure it’s british, or ideally, free range. Do remember that chilli is a very individual thing – check out my guide to chilli here. This minced lamb and lentil curry would, of course taste just as good using a blend of spices.

So go on, give it a try! A scrummy curry, with less meat.

*prices and nutrition information taken from Tesco groceries website 8 July 2016

Yields 4-8

lentil and lamb keema

27 minPrep Time

25 minCook Time

52 minTotal Time

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Recipe Image


  • 1 onion
  • 1/2 to 1 tsp cayenne pepper
  • 4 tsp each cumin and coriander
  • 2 tsp each garlic powder and turmeric
  • 1 tsp ground ginger
  • 500g lamb mince
  • 1 tin chopped toatoes
  • 2 handfuls frozen peas
  • 8oz red lentils


  1. Dice and fry the onion in a large frying pan or skillet.
  2. Measure out and stir in the spices, and add the mince.
  3. Stir the mixture round 'til the lamb is well coated with spice and cook until it's browned on all sides.
  4. Boil the kettle.
  5. Add the tinned tomatoes, peas and lentils, and 800ml of freshly boiled water.
  6. Simmer for 20 minutes, or until the lentils are tender.
  7. fry 1 onion and twice spices from keema pie, add 500g lamb mince, brown. Add 1 tin toms, 2 handfuls peas, 8oz lentils, 800ml water. Simmer 20 mins.

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