Lamb keema
Serves: 6 as a sharing dish
Prep time: 25 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Lamb keema
Recipe by Rinku Dutt
Chef Rinku Dutt says: ‘This is definitely a comfort dish for me, as my mum made this a lot when we were kids.
It’s a great dish for entertaining as it works so well with other dishes.’
Serves: 6 as a sharing dish
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
236Kcal
Fat
12gr
Saturates
5gr
Carbs
12gr
Sugars
4gr
Fibre
2gr
Protein
18gr
Salt
1gr
Rinku Dutt
Chef and author Rinku Dutt is the co-founder of the Kolkata-inspired street food business Raastawala. She published her first cookbook, Kolkata: Recipes from the Heart of Bengal (Smith Street Books, £26), in 2022
See more of Rinku Dutt’s recipes
Rinku Dutt
Chef and author Rinku Dutt is the co-founder of the Kolkata-inspired street food business Raastawala. She published her first cookbook, Kolkata: Recipes from the Heart of Bengal (Smith Street Books, £26), in 2022
See more of Rinku Dutt’s recipes
Ingredients
- 2 tbsp rapeseed oil
- 2 bay leaves
- 1 onion, finely chopped
- 1 tsp sugar (any type)
- 3 garlic cloves, crushed
- 1 tbsp grated root ginger
- 1 medium potato, cut into 1.5cm cubes
- 5 00g lamb mince (10% fat)
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 green chilli, diced
- 1 medium tomato, cored and finely chopped
- 1 tbsp tomato purée
- 1 tsp freshly ground pepper
- 100g frozen peas
- 1 tsp fine sea salt
- 1 tsp garam masala
- 1 tbsp finely chopped coriander, to garnish
Step by step
Get ahead
Prep the keema to the end of step 4 the day before. Continue from step 5 so the peas are vibrant.
- Heat the oil in a large heavy-based pan, over a medium-high heat. When hot, add the bay leaves and, after 30 seconds, add the chopped onion. Stir well, cook for 1 minute then add the sugar. Cook for a further 3 minutes until the onions are translucent.
- Add the garlic and ginger; cook, stirring, for 2 minutes. Add in the potato and cook for 4 minutes, stirring, until the potato starts to go translucent on the sides.
- Increase the heat to high, add the lamb and break up with a spoon, taking care not to break the potatoes. Once the lamb has started to brown, add the turmeric, cumin, coriander and chilli. Stir gently for 2 minutes.
- Add the chopped tomato, tomato purée and the pepper, mixing thoroughly. Cook for 4 minutes more; the juices should start to release from the ingredients. See ‘Get ahead’ tip, above, if preparing ahead.
- Reduce the heat to low and mix in the peas, salt, garam masala and 100ml water. Cover and simmer for 15 minutes. Remove the lid and stir well, making sure excess liquid has evaporated and the mince is in a scant but richly flavoured sauce. Transfer to a serving dish and scatter with coriander to serve.
