Keema is pretty much the Indian version of Bolognaise. Instead of using beef mince in a tomato sauce it uses lamb mince and peas in a fragrant curry. Like bolognaise it is fantastically versatile and once you master it you have the base for a huge variety of dishes. One thing to keep an eye out for when choosing your meat – whether its beef or lamb – is a quality mark like the Red Tractor logo. It means the meat is farm assured and is of top quality. Producers can only display this badge when they meet strict food safety and animal welfare standards so you can buy with confidence and a clear conscience. Simply Beef & Lamb have recently launched a rather tongue in cheek 'Keema Sutra' campaign which highlights how Lamb Keema can spice up family mealtimes and banish boring midweek meals. I tried out their recipe for Lamb Keema Nachos which both looked and tasted absolutely amazing. Give me stringy melted pizza cheese, curried lamb and tortilla chips and I'm in heaven! It was a seriously good dish.
The Keema Sutra campaign is fronted by two 'Keema Nans' Mamta Gupta (my food blogging friend Kavey’s mother) and Pervin Todiwala. These Spice Girls are sharing their many years of Indian cooking knowledge and experience along with hints and tips to help you create the perfect keema curry at home. It really is super easy to cook. A one pot dish that can be on the table in less than 40 minutes is always going to be a winner in my book. By using a ready made curry paste you cut out the need for any complex spice combinations and can vary the heat according to you and your family's personal preference. Lamb mince really is a great way to switch up boring meals and feed the whole family affordably.
The lamb keema base recipe can be used in so many ways. I'm wishing now that I'd made a double quantity to freeze some for another day. Anything you can do with bolognaise you can do with keema so in addition to the suggestions of toasties, tacos, pasta bakes and more that the Keema Nans came up with, I am now really keen to try my hand at a Keema Lasagna. I bet it would also work really well as the base for a shepherds pie, a filing for stuffed vegetables and on top of baked potatoes. Seriously the possibilities are endless. But for now I'm sharing the Lamb Keema Nachos recipe with you. I definitely recommend adding the chickpeas (I used a whole tin), the yoghurt with lime pickle was to die for and when it comes to the cheese it simply has to be mozzarella and lots of it. Enjoy!
Preparation time: 10 minutes
Cooking time: Under 40 minutes
450g/1lb lean lamb mince
10ml/2tsp sunflower or vegetable oil
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped or crushed or 10ml/2tsp garlic purée 5ml/1tsp minced ginger or 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
1-2 green chillies, deseeded (if preferred) and finely chopped or 5ml/1tsp hot chilli sauce
45ml/3tbsp curry paste of your choice
3 medium tomatoes, chopped
5-10ml/1-2tsp white sugar
30ml/2tbsp tomato purée
Salt and freshly milled black pepper
Large handful freshly chopped coriander, to garnish
1. Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
2. Add the ginger, hot chilli sauce or fresh chillies and curry paste. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
3. Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes, add the peas for the final 5 minutes of cooking. Stir occasionally and add a little water, if needed.
4. Use as required or cool quickly, transfer into plastic container and freeze for up to 3 months.
Preparation time: 10 minutes
Cooking time: Under 15 minutes
450g/1lb prepared lamb keema
150ml/¼pint good, hot lamb stock
½ x 300g can chick peas, drained (optional)
Large bunch coriander leaves
1 x 200g pack tortilla crisps
50-75g grated cheese
1 x 5floz natural or Greek set yogurt
30ml/2tbsp lime pickle or mango chutney
1. Preheat the grill to moderate.
2. Put the keema in a large non-stick pan with the stock and chick peas (if used) and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon. Remove from the heat and stir through the coriander.
3. Arrange the tortilla chips on the base of a heatproof dish. Spoon over the keema and top with the cheese.
4. Bake under the grill for 5-10 minutes, or until the cheese melts.
5. Meanwhile in a small bowl mix together the yogurt and lime pickle or mango chutney.
6. Serve with the nachos.
For further Keema inspiration you can watch videos on the Simply Beef & Lamb YouTube channel and find all the Keema Sutra campaign information on their website.
Fellow food bloggers have also been getting creative with Keema so do take a look at their dishes.
- Elizabeth's Kitchen Diary - Keema Meatball Curry
- Fuss Free Flavours - Lamb Keema Tacos
- Supergolden Bakes - Lamb Keema Pizza
- Greedy Gourmet - Keema Matar
I've also blogged a couple of other fantastic lamb mince recipes. It really does make the best comfort food.
Disclosure : This is a commissioned post for Simply Beef & Lamb. As always, all views expressed are my own.
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