Lamb keema (minced lamb curry with eggs)

Ingredients

• 450 glean lamb mince
• 1 largered pepper
• 1 large (or 2 medium)onion
• 2 largetomatoes
• 30 mlolive oil
• 30 mltomato purée
• 240 mlvegetable or lamb stock, made with a stock cube
• 2 clovesgarlic, finely minced
• 2.5 cm pieceginger, peeled and minced
• 4 large (optional)eggs
• ½ teaspoon, or to tastesalt
• 140 gfrozen peas
• 1 teaspoonpaprika
• ½ teaspoonground cumin
• ½ teaspoonground coriander
• ½ teaspoonground cinnamon
• ¼ teaspoonground cloves
• ¼ teaspoonground nutmeg
• ¼ teaspoonground cardamom
• ½ teaspoon (optional)dried chilli flakes
• 250 g (2 cups)plain flour, not self-raising
• 50 gbutter
• 180 mlmilk
• ½ teaspoon, or to tastesalt
• 15–20 ml (3–4 teaspoons)sunflower oil

Instructions

1. 1

   Prepare the vegetables

   Dice the pepper, onion and tomatoes into pieces no larger than 1 cm. Keep the tomato juice to add to the keema.

2. 2

   Prepare aromatics

   Peel and mince the ginger and garlic.

3. 3

   Make the stock

   Dissolve the stock cube in 240 ml of boiling water.

4. 4

   Measure the spices

   Measure all the spices onto a plate.

5. 5

   Soften the vegetables

   Heat the olive oil in a large pan. Add the onion, pepper, garlic and ginger, and stir-fry gently for about 5 minutes, until they begin to soften. Do not let them brown.

6. 6

   Brown half the lamb

   Push the vegetables to one side of the pan. Add half the lamb mince and the spices, turn the heat up slightly and fry for 2–3 minutes, until the meat is crumbly and no longer pink.

7. 7

   Brown remaining lamb

   Mix the browned lamb with the vegetables and push everything to one side. Add the rest of the mince and stir-fry until browned.

8. 8

   Add curry ingredients

   Stir the mince and vegetables together, then mix in the stock, chopped tomatoes, reserved tomato juice and tomato purée. Season with salt.

9. 9

   Simmer the keema

   Cover the pan and cook at a gentle simmer for 45 minutes, checking occasionally. If the mixture looks dry, add a little water or extra stock.

10. 10

    Add the peas

    Stir in the frozen peas and turn the heat up to medium.

11. 11

    Cook the eggs

    Break one egg per person over the mince. Cover the pan and cook at a strong simmer for 5 minutes.

12. 12

    Warm milk and butter

    Heat the butter and milk in a microwave or in a pan on the hob, just until the butter has melted.

13. 13

    Mix the dough

    Put all the flatbread ingredients into a mixing bowl. Use a flat-bladed knife to mix until the dough comes together into a soft ball.

14. 14

    Knead and rest

    Turn the dough onto a lightly floured surface and knead for 3–4 minutes, until soft and elastic. Wrap it in cling film and rest in the fridge for 20 minutes.

15. 15

    Divide the dough

    Divide the rested dough into 4 equal pieces.

16. 16

    Roll the flatbreads

    Roll each piece into a circle about 3 mm thick.

17. 17

    Fry the flatbreads

    Heat a teaspoon of sunflower oil in a frying pan. Fry one flatbread over medium heat for 2–3 minutes, then repeat with the remaining dough.

18. 18

    Serve the bread

    Serve the flatbreads soft and pliable. Use any leftovers as wraps for sandwiches.

What is lamb keema?

Keema is a spiced minced-meat dish associated with Indian cooking, with versions also enjoyed across parts of the Middle East and North Africa. Here, lamb simmers with tomatoes, onion, pepper and warming spices, then peas and eggs turn it into a hearty one-pan curry.

The spice mix brings fragrance more than intense heat, while homemade flatbreads give you something soft to scoop up the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 458 calories, 30g protein, 18g carbs, 31g fat.

The lamb and eggs provide most of the protein and fat, while the flour in the flatbreads and the peas supply much of the carbohydrate. For a balanced plate, serve with a generous portion of vegetables alongside the keema and bread.

Build the aromatic base

Gentle heat: soften the onion and pepper with garlic and ginger for about 5 minutes without browning them. This gives the vegetables time to become tender while keeping the aromatics from catching.

Spice blend: paprika, cumin, coriander, cinnamon, cloves, nutmeg and cardamom bring the curry its layered warmth. Add them with the first portion of lamb so they meet the hot pan early.

Brown the lamb in batches

First half: spread the mince into the clear space beside the vegetables and break it up as it cooks. Browning it in two portions helps avoid crowding the pan.

Second half: once the first batch is no longer pink, combine it with the vegetables and brown the remaining lamb. Stir everything together before adding the liquid ingredients.

Simmer for a thick curry

Slow cooking: cover the pan and simmer gently for 45 minutes so the lamb and vegetables have time to soften and the flavours can mingle. Check now and then, adding a little water or stock if the mixture is drying out.

Tomatoes and purée: the fresh tomatoes and their juice add moisture, while tomato purée gives the sauce a more concentrated tomato flavour. Stir them in with the stock before covering the pan.

Cook the eggs on top

Nestle the eggs directly over the keema after stirring in the peas. Cover the pan and cook at a strong simmer for 5 minutes, as directed; the whites should be set while the yolks may remain soft.

Egg size and pan heat can affect how quickly they cook, so check them at the end of the stated time. If you prefer not to use eggs, leave them out.

Make pliable flatbreads

Soft dough: melted butter and milk are mixed with the flour and salt to form the dough. Kneading for 3–4 minutes develops an elastic feel; the 20-minute rest in the fridge makes it easier to roll.

Even rounds: divide the dough into four equal pieces and roll each to about 3 mm thick. Fry them in a lightly oiled pan for 2–3 minutes over medium heat.

Serve and plan the timing

The curry needs a 45-minute simmer, while the dough rests for 20 minutes. You can prepare and rest the dough during the simmer, then roll and fry the flatbreads while keeping an eye on the keema.

Serve each portion with a flatbread for scooping. Any extra bread can be used later as a sandwich wrap.

Recipe notes & tips

• Dice the vegetables to about the same size so they soften evenly.
• Keep the first stage gentle so the onions and peppers soften without browning.
• Brown the lamb in two batches rather than piling it all into the pan at once.
• Check the keema during its simmer and add a splash of water or stock if it begins to dry out.
• Rest the dough for the full 20 minutes before rolling to make it easier to handle.
• Fry the flatbreads one at a time in a lightly oiled pan.

Variations

• Milder curry: leave out the optional chilli flakes.
• Egg-free keema: omit the eggs and serve the curry with the flatbreads.
• Different stock: use vegetable stock or lamb stock, as available.
• Wrap leftovers: use spare flatbreads to make sandwich wraps.
• More vegetable texture: cut the pepper into small, even dice as directed so it stays distinct in the curry.

Common mistakes to avoid

• Browning the vegetables: keep the heat gentle and stir as they soften for about 5 minutes.
• Crowding the pan with lamb: cook it in two batches so it can brown rather than steam.
• Letting the curry dry out: check it occasionally during the 45-minute simmer and add water or stock if needed.
• Skipping the dough rest: chill the wrapped dough for 20 minutes so it is easier to roll.
• Rolling the breads too thick: aim for about 3 mm so they cook through in the stated 2–3 minutes.
• Overcooking the eggs: check them after 5 minutes of covered simmering and remove the pan from the heat once the whites are set to your liking.

How to store

Refrigerate leftover keema promptly in a covered container and use within 3 days; reheat until piping hot. Store leftover flatbreads separately, wrapped or in an airtight container, and warm briefly in a dry frying pan. Eggs cooked into the curry may become firmer when reheated.

Frequently asked questions