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Lamb Keema's name derives from the minced style of meat used to create this versatile dish, perfect as a starter, main course or even a tasty snack. With origins spanning Turkish, Persian, Greek and Pakistani heritage, Keema is typically prepared as a curry using minced lamb or goat meat alongside peas, potatoes, onions and a variety of fragrant spices. Commonly served alongside pav buns or naan bread, enjoy this adaptable favourite however you like; you can even use it as a tasty samosa filling.
Garlic and Ginger Paste Tyga Masala No. 22 Tyga Masala No. 2 Tyga Masala No. 14 Tyga Masala No. 7
You will need to buy: 2 Onions 500g Lamb mince/Beef/ Quorn/Chicken 1 tsp salt 2tbs Vegetable Oil/ Rapeseed Oil 150g Peas Coriander (optional)
VEGETARIAN -Quorn Keema
Prep Step 1 - 2 as recipe
Wine Paring: Monseiur Le Barbe, Sauvignon Blanc Vermentino 2016, Southern France
This versatile dish may be made to suit most palates, again we made this dish medium so have chosen a wine that is powerful enough without being too strong. The Sauvignon Blanc Vermentino blend has ripe fruits & gooseberry, passion fruit with a whack of citrus in the finish. The peas and fresh coriander add a sweet freshness that works well the fruits in the wine. The citrus finish of the wine is both balancing and refreshing.
INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbi acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Cassia Bark. Tyga Masala No. 22: (Cumin seeds, Fennel seeds, MUSTARD seeds, Fenugreek seeds, Nigella seeds). Tyga Masala No. 14: (garlic powder & Chilli powder, chilli flakes), Tyga Masala No. 7: (Ground Coriander, Ground Turmeric).
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