Curry with Love

The Authentic Curry Kit, No Chopping, No Mess, No Fuss

indian food

Lamb Keema Recipe (vg option too)

Press ReleaseClare Bennett-Smith

We often get asked how we make our Lamb Keema, and it’s really simple. Follow the steps below for a delicious and easy meal. If you’re veggie or vegan, just switch the lamb mince for your usual alternative and instead of lamb stock cube, add a veggie one.

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Serves 4

You will need:

  • 1 x Bhuna kit from Curry with Love

  • 500g (approx) lamb mince

  • 1 tbsp oil (rapeseed or vegetable)

  • 1 x lamb stock cube

  • 1 tbsp tomato puree

  • frozen peas (approx 3 handfulls)

  • raita and fresh coriander to serve (optional)

Method:

  • Boil a kettle

  • Put the garlic & onion sachet from the curry kit into a bowl, along with the stock cube, cover with boiled water and stir well (leave to soak for approx 20 minutes)

  • Heat the oil in a large frying pan on a medium heat and add the mince

  • Once meat is browned, drain any fat and return the mince to the pan

  • Add the ground spices from the curry kit and stir well

  • Add the tomato puree to the pan and stir

  • Add the softened onions & garic to the pan and mix well

  • Add the frozen peas and allow to simmer for approx 20 minutes

  • If the keema looks a little dry at any point just add water

  • Serve with Indian breads or rice and top with raita and fresh coriander (optional)

Quantity:
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Perfect Valentines Day Gift - Curry with Love

Press ReleaseClare Bennett-Smith

If you want to treat the special person in your life this Valentine's Day, why not give the gift of love...'Curry with Love' of course!

Either send this gorgeous gift straight to your loved one (and hope they cook it for you), or send it to yourself, cook the amazing curry, and take all the credit! They will think you've spent all day preparing a beautiful meal for them, and thank you accordingly (I'm sure)!

In fact you can get this from pack to table in about 20 minutes.

All you need to add is:

  • 400ml coconut milk
  • 1 tbsp thai fish sauce (or soy sauce / tamari if preferred)
  • 800g meat / veg or 500g fish
  • 1 tbsp oil (rapeseed / vegetable / coconut)

The flavours of this dish are a fusion of Indian and Thai. It is beautifully balanced with a unique combination of ground spices, and whole spices, which include curry leaves, cloves, star anise and cinnamon. 

It's also gluten free, dairy free and can easily be adapted to suit a vegetarian or vegan lifestyle. No additives or preservatives...just good, authentic ingredients.
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