The one-pan curry Indian home cooks make without thinking — now yours too

Every food culture has a mince dinner it runs on. Italy has bolognese, we have savoury mince, and across India it's keema — spiced mince simmered with tomato and peas until the whole thing turns rich and glossy. There's no chopping marathon and no secret technique here. Just an onion cooked properly golden, pantry spices, and twenty minutes of gentle simmering while you set the table. It's one pan, it's better tomorrow, and one 480g pack feeds four over basmati with room for seconds.

50 mins 4 servings Prep 15 minsCook 35 minsMain CourseIndian

Ingredients

  • 480g Your Farmer grass-fed lamb mince
  • 2 tbsp ghee or neutral oil
  • 1 large brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 tbsp finely grated ginger
  • 2 tsp garam masala, plus an extra pinch to finish
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder (optional)
  • 400g can diced tomatoes
  • 1 cup frozen peas
  • Salt to season
  • Fresh coriander leaves, to serve
  • Steamed basmati rice or warm naan, to serve

Instructions

Melt the ghee in a large, deep pan over medium heat. Cook the onion for 8–10 minutes, stirring now and then, until properly golden — don't rush this, it's the flavour base of the whole curry.

2 tbsp ghee1 onion

Add the garlic and ginger and cook for 1 minute.

3 cloves garlic1 tbsp ginger

Stir in the garam masala, turmeric, cumin and chilli powder and cook for 30 seconds until fragrant.

2 tsp garam masala1 tsp turmeric1 tsp cuminchilli powder

Turn the heat up, add the mince and cook for 6–8 minutes, breaking it up, until browned through.

480g lamb mince

Add the tomatoes and half a cup of water. Simmer, partly covered, for 15–20 minutes until thick and the fat glosses the surface — that sheen is how you know it's ready.

400g diced tomatoes

Stir through the peas for the final 3 minutes, season with salt, and finish with the extra pinch of garam masala.

1 cup peas

Scatter with coriander and serve over basmati rice or with warm naan.

coriander leaves

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Keema Just Means Mince — and Lamb Is Its Home

Keema is simply the Hindi-Urdu word for minced meat, and across northern India and Pakistan the default has always been lamb or goat — beef and chicken are the stand-ins, not the original. There's a practical reason it works so well. Lamb's fat is where curry spices dissolve and bloom, so the garam masala ends up woven through every bite rather than sitting on the surface. The grass-fed lamb mince in your Your Farmer® lamb share gives you that richness without any heaviness — and the glossy sheen of fat on the finished curry is the traditional doneness cue, not something to skim off.

The other secret is patience with the onion. Ten golden minutes at the start does more for this curry than any extra spice could. And if you've never bought ghee, it's worth the small detour — it's just clarified butter, it sits happily in the pantry for months, and it gives keema a nutty depth that plain oil can't quite reach. Ordinary butter with a splash of oil gets you most of the way there.

Swaps and Variations

  • Keema aloo: add two diced potatoes with the tomatoes and an extra splash of water — the classic way to stretch the pot.
  • Beef keema: works well; add an extra tablespoon of ghee since beef mince runs leaner.
  • Curry powder shortcut: no spice shelf? Two tablespoons of a good mild curry powder replaces the individual spices respectably.
  • The Aussie crossover: leftover keema makes a magnificent curried-mince jaffle or pie filling.

Storage and Leftovers

Keema is one of those dishes that's genuinely better the next day, once the spices have settled in. It keeps 3 days in the fridge and freezes beautifully for 3 months — portion it flat in bags so it thaws fast. Reheat gently with a splash of water. Beyond the jaffle trick, try it spooned over a baked potato with a dollop of yoghurt, or folded through scrambled eggs for a serious weekend breakfast. If you're newer to cooking our lamb, the grass-fed lamb delivery page covers what arrives in the box and when.

One pack, one pan, four happy plates — that's the keema deal.

Frequently asked questions

How spicy is keema?

As written, mild and warm rather than hot — the half teaspoon of chilli powder is optional. Leave it out for kids, or serve chilli flakes at the table so everyone adjusts their own.

Can I use curry powder instead of the individual spices?

Yes — 2 tablespoons of a good mild curry powder stands in for the garam masala, turmeric and cumin. Still finish with a pinch of garam masala if you have it.

Why simmer until the fat rises to the surface?

That gloss is the traditional sign the curry has cooked long enough — the spices have fully bloomed and the sauce has concentrated. Stir it back through rather than skimming it.

Does keema freeze well?

Exceptionally well — up to 3 months in portioned bags. Thaw overnight in the fridge and reheat gently with a splash of water.

How do I make keema aloo?

Add two peeled, diced potatoes when the tomatoes go in, plus an extra half cup of water, and simmer until the potato is tender — about 20 minutes.

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