Dharish’s Minced Lamb Curry

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Dharish's Minced Lamb Curry

Serves 4

This traditional spiced mince curry is also known as Lamb Keema.  It’s traditionally made with peas (and or potatoes) and is delicious served with rice or roti.

Remember my friend Dharish? More to the point do you remember her Quick Chicken Curry? It’s always a huge hit at our house, how about yours? In fact that dish is so popular and so delicious that I begged Dharish for another one of her curry creations, and being the lovely lady that she is, she happily obliged! This is in on regular rotation at her house and it’s easy to see why, it’s super simple and totes delicious.

Dharish makes this curry on the stove top and I make it in the Thermomix so I’ve added ingredients as well as the how to for both because they’re slightly different. Whatever way you make it, the results are going to be totally delicious! The flavours are really subtle, and if you like your curries sans spice, just cut back on the curry powder. Enjoy another dinner made with love from Dharish’s house to yours!

Have you got a favourite curry recipe? Do you think spicy is nicey?

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Ingredients – Stovetop

500g lamb mince

1 large onion, finely chopped

3 cloves garlic, crushed

1 green chilli, finely chopped

1 piece ginger, grated

1 teaspoon whole cumin seeds

3 cloves

1 cinnamon stick

1 – 1 1/2 teaspoons curry powder

1/2 teaspoon turmeric

1 teaspoon garam masala

2-3 tablespoons olive oil

1 tin chopped tomatoes

75g frozen peas 

1 tablespoon coriander leaves, finely chopped, to garnish

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How to – Stovetop

  1. Heat the oil in a large pan and fry the onions until golden. Add the ginger and garlic and cook for a minute.
  2. Add the dry spices and fry for about 30 seconds or until fragrant.
  3. Add the lamb mince and cook until the meat is browned.
  4. Add the tomatoes. Cover and cook over a low heat for about 30 minutes until the meat has softened and the sauce has thickened. Add the peas 10 minutes before the end of the cooking.
  5.  Serve garnished with a sprinkle of garam masala and some coriander leaves,  with some rotis or steamed rice on the side.

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Ingredients – Thermomix

500g lamb mince

1 large onion, quartered

3 cloves garlic, peeled

1 green chilli, halved

1 piece ginger, peeled and sliced

1 teaspoon whole cumin seeds

3 cloves

1 cinnamon stick, broken into three pieces

1 – 1 1/2 teaspoons curry powder

1/2 teaspoon turmeric

1 teaspoon garam masala

30g olive oil

1 tin chopped tomatoes

20g tomato paste (Thermomix only)

75g frozen peas 

1 tablespoon coriander leaves, finely chopped, to garnish

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How to – Thermomix

    1. Place onion, garlic, ginger and chilli into TM bowl and chop for 6 seconds on speed 6.
    2. Scrape down sides of bowl, add oil and sauté 10 minutes on Varoma on speed 1.
    3. Add spices and sauté 5 minutes on Varoma on speed 1.
    4. Add lamb mince and cook for 5 minutes at 100C reverse speed soft.
    5. Add tomatoes and tomato paste to the TM bowl and cook for 25 minutes at 100C on reverse speed soft. Don’t replace the MC, cover the lid with the steaming basket instead. Add the peas 5 minutes before the end of cooking.
    6. Transfer to Thermoserver to keep warm.  Serve garnished with a sprinkle of garam masala and some coriander leaves,  with some rotis or steamed rice on the side.

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