Headline Image

Lamb Keema

Pairs well with the
Cantina Mesa BUIO BUIOFood


  • 1 lb lean ground lamb
  •  2 tsp EVOO  or avocado oil
  •  1 large yellow onion, peeled and finely chopped
  •  2 garlic cloves, grated
  •  1 tsp ginger, minced
  •  1-2 green chilies, seeds removed, finely chopped 
  •  3 tbsp curry paste
  •  3 medium tomatoes, washed and chopped
  •  1 tsp brown sugar
  •  2 tbsp tomato purée
  •  ¼ cup peas, fresh or frozen
  •  Salt and freshly ground black pepper
  •  Cilantro for garnish, freshly chopped 
  • ¼ cup plain or greek yogurt, for garnish


  • Heat the oil in a large non-stick skillet over medium-low heat. Add the onion and garlic and cook for 10 minutes or  until lightly golden.
  • Add the ginger, chillies, and curry. Cook for 1-2 minutes, stirring occasionally.
  • Add the ground lamb. Cook for 3-4 minutes, then add the tomatoes, sugar, and tomato purée and bring to a boil. Reduce the heat and simmer uncovered for 20-25 minutes, stirring occasionally. Add the salt, pepper, and a little water to the ground lamb, if needed.
  • Right before serving, add the peas and warm through.
  • Serve right from the skillet with plenty of naan flatbread, a dollop of plain yogurt, and a sprinkling of cilantro.

Other Recipes You May Like