CookingBauer XcelMeat, Recipe

Lamb keema curry

CookingBauer XcelMeat, Recipe
Lamb keema curry



  1. Heat the oil in a large frying pan or flameproof casserole, add the cumin seeds and fry for 1 min until aromatic.
  2. Add the onion and chilli and fry for 5 minutes over a high heat, stirring occasionally, until golden brown, and then add the garlic, ginger, ground cumin and coriander.
  3. Reduce the heat and fry for 2 minutes, then add the lamb mince. Increase the heat and fry for 7-8 mins, stirring occasionally, until evenly crisp and well browned.
  4. Add the tomatoes, OXO stock and sugar, stir well and bring to the boil. Simmer for 10 minutes over a medium to high heat, adding the peas for the final 2 mins.
  5. Stir through the mint, add salt to taste and serve hot, with mint sprigs scattered over.
  • Recipe from Oxo
  • For more tasty recipes see Yours Magazine, out every fortnight on a Tuesday


Make a milder version by deseeding the chilli. Serve with rice or flatbread


A glug of sunflower oil
1 tsp cumin seeds
1 onion, finely chopped
1 green chilli, finely chopped
2 garlic cloves, grated
A knob of fresh ginger, peeled and grated
2 tsp ground cumin
2 tsp ground coriander
½ x 400g (14oz) tin chopped tomatoes
1 x OXO Juicy Lamb with Rosemary, Garlic and Red Wine Stock Pot
1 tbsp brown sugar
100g (4oz) defrosted peas
Handful of fresh mint leaves, finely chopped, plus extra sprigs to serve
Sea salt


Time: 10 mins
Serves: 4
Nutrition: n/a