@deanedwardschef
Dean EdwardsThis was one of my favourite curries that my Nan used to make. It still is and I won’t lie I don’t think my version will ever come Close to hers but trust me it’s still banging. You can find the full recipe below. Lamb Keema Curry (serves 4) 30g ghee, butter or oil 1 onion diced 2 bay leaves 1 tbsp. garlic and ginger paste 1 tsp. Kashmiri chilli powder 1 tsp. turmeric 1 tsp. dried fenugreek 1 tsp. paprika 1 tbsp. garam masala 2 fresh tomatoes diced 2 fresh green chilli sliced 500g lamb mince 2 fresh tomatoes quartered 300g potatoes diced 300ml water 1 tbsp. natural yoghurt Small bunch fresh coriander chopped Method: 1: Gently Fry onions, salt and Bay leaves in the ghee for around 20 minutes until Golden. Add in the garlic and ginger paste, spices and the chopped tomatoes, continue cooking for five minutes. Pop in as much green chilli as you can handle and then the lamb mince, break it up and cook for further 5 minutes. Add the quartered tomatoes, potatoes and water, then stir and cover with the lid and gently cook for half an hour. Spoon in some yoghurt and fresh coriander, then simmer, uncovered until the sauce thickens. Serve with pilau rice and naan. #Fakeaway #keemacurry #recipes
On the profile · Apr 28, 2026