Lamb Keema

Cook 25 mins
Prep 5 mins
North India
Serves 4 (or 2 twice)


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.

Product details

Kit Contains:

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)


  1. Finely dice the onions.
  2. If using chop the coriander.


  1. In a large frying pan on a medium heat add the oil, Ginger and Garlic paste and Tyga Masala No. 22 and fry, stirring continuously for 1 minute.
  2. Add the onions, salt and cook for 4-5 minutes, stirring continuously.
  3. Add Tyga Masala No. 2, Tyga Masala No. 7 and Tyga Masala No. 14 (1/2 tsp mild, 1 tsp Medium, 2 tsp Hot) and stir for 2 minutes.
  4. Add the mince, break down the lumps of meat and cook for 6-7 minutes.
  5. Then add the peas (add more water if want a more runny sauce) cook for 3-4 minutes.
  6. Sprinkle with chopped coriander and serve.


Prep Step 1 - 2 as recipe


  1. as recipe
  2. as recipe
  3. as recipe
  4. Add quorn, breakdown the lumps and cook for 5 minutes.
  5. as recipe
  6. 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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