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Lamb Keema

Lamb Keema

Regular price £3.35
Regular price Sale price £3.35
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Serves: 4 (or 2 twice)

Prep: 5 minutes

Cook: 25 minutes

Origin: India

Vegetarian Option Available
Vegetarian Option
Quick Cook
Quick Cook
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.

What's in the box?

Garlic and Ginger Paste, Tyga Masala No. 22, Tyga Masala No. 2, Tyga Masala No. 14, Tyga Masala No. 7

Shopping list

  • 2 onions
  • 500g lamb mince/beef/quorn/chicken
  • 1 tsp salt
  • 2tbs vegetable/rapeseed oil
  • 150g peas
  • coriander (optional)

Let's cook!

Lamb Keema


  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.

Vegetarian - Quorn Keema


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

Ingredients & allergies

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).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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