Curries Indian Lamb Main course

Keema pie


  • 1 tbsp groundnut oil
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 2.5cm piece of ginger, grated
  • 1 kg lamb mince
  • 1 small red chilli, de-seeded and finely chopped
  • 1 tsp turmeric
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 ripe tomato, chopped
  • 1 tsp tamarind paste
  • 300ml chicken stock
  • 1 cup frozen peas
  • Handful of fresh coriander, chopped
  • For the potato topping:
  • 1.25kg floury potatoes, cut into chunks
  • 50g unsalted butter
  • About 2 tbsp full-fat milk


Pre-heat the oven to 200C.

Heat the oil in a large wide pan over a medium heat. Add the onion, garlic and ginger and cook, stirring for 10 minutes, until the onion is just beginning to brown. Add the lamb and cook for 5 minutes, until browned. If the lamb is very fatty, you can drain the fat off at this point by tipping the contents of the pan into a sieve over a bowl before continuing with the recipe. If your mince is lean, this probably won’t be necessary.

Add the chilli, turmeric, coriander and cumin. Cook for 1 minute. Stir in the tomato, tomato puree, tamarind and stock. Season and simmer gently for 30 minutes. Stir in the peas and fresh coriander and cook for a couple of minutes. Transfer to a large ovenproof dish.

Cook the potatoes in a large pan of salted water until tender. Drain and return to the pan to dry out slightly. Add the butter and mash. Add the milk and beat with a wooden spoon until smooth. Check the seasoning.

Sppon the potato over the lamb and fluff up with a fork. Bake for 30 minutes, until bubbling hot and golden brown on top.

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