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    clean kitchen where recipes are prepared

    Spicy lamb keema curry

    Want a curry in a hurry? This keema and potato curry is ready in well under an hour in the HomeCooker, and is freezer friendly to boot.

    Servings 4 persons, Preparation time 10 minutes, Cooking time: 28 minutes


    • 2 tablespoons vegetable oil
    • 1 large onion, peeled and quartered
    • 1 garlic clove
    • 500g lean minced lamb
    • 1 potato, peeled and diced
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon chilli powder
    • 1 teaspoon turmeric
    • 1 tablespoon garam masala
    • 150ml lamb or beef stock
    • 1 (400g) tin chopped tomatoes
    • Salt and freshly ground black pepper, to taste
    • 150g frozen garden peas
    • Chopped fresh coriander, to serve


    • Ensure the stirrer attachment is in place in the pan of the HomeCooker and set the temperature to 175°C for 3 minutes. Sit the Cutting Tower alongside the HomeCooker with the julienne slicer in place and switch it on. Add the oil to the pan and run through the onion (or slice by hand); cook for 5 minutes
    • Run through the garlic (or chop by hand); stir in the lamb and diced potato. Sprinkle with coriander, cumin, chilli powder, turmeric and garam masala; cook for 5 minutes
    • Add the stock and chopped tomatoes; season with salt and pepper. Bring to the boil; reduce the temperature to 130°C, cover and simmer for 10 minutes, until the potato is tender
    • Add the frozen peas and simmer for an additional 5 minutes. Serve sprinkled with fresh coriander
    • Tip: Use beef mince instead of lamb, if desired. Serve with warm naan bread or basmati rice
    Spicy lamb keema curry | Philips Chef Recipes

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