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5 from 5 votes
plate of lamb and lentil curry with coriander garnish
lentil and lamb keema
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

This easy minced (ground) lamb and lentil curry is filling and satisfying - perfect if you want to eat less meat, but not give it up entirely. Makes four generous portions.

Course: Dinner
Cuisine: Indian
Keyword: keema
Servings: 4
Calories: 462 kcal
Author: Lizzie
Ingredients
  • 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
  • 500 g lamb mince (ground lamb) Just over 1lb
  • 1 can chopped tomatoes 400g/14oz
  • 2 handfuls frozen peas
  • 226 g red lentils Just over a US cup
  • 1 vegetable stock cube
Instructions
  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 (ground meat)

  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 canned tomatoes, peas and lentils, and 800ml (3.38 US cups) of freshly boiled water or vegetable stock.

  6. Simmer for 20 minutes, or until the lentils are tender. Keep a jug of water on standby. Stir periodically, and add extra water if it's starting to stick. I used about 200ml extra (0.84 US cups)