Welsh Lamb keema curry

  • Prep time 10 mins
  • Cook time 25 mins
  • Serves 4


  • 450g lean PGI Welsh Lamb mince
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3cm piece fresh ginger, finely chopped
  • 2 tbsp mild curry powder
  • 2 tbsp tomato purée
  • 400ml lamb or vegetable stock
  • 400g tin chopped tomatoes
  • ½ tsp sugar
  • 50g frozen peas
  • Bunch of spring onions, chopped
  • Natural yogurt (optional)


  1. Heat the oil in a frying pan, add the onion, garlic and ginger and fry gently for 5 minutes
  2. Add the mince and increase the heat, and fry until browned.
  3. Stir in the curry powder and cook for 2 minutes.
  4. Add the tomato purée, stock, tinned tomatoes and sugar, stir well and bring to the boil then simmer for 15 minutes.
  5. Add the peas and cook for a further 4 minutes.
  6. Serve with rice or flatbreads and top with natural yogurt and the spring onions.
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