This spiced keema is my go-to uni meal prep. It’s delicious, speedy and versatile – mix it with rice, pasta and potatoes, or toast it between two cheesy parathas.
Serves
6
Garlic Cloves
Fresh Ginger
Onion
Lamb Mince
Garam Masala
Curry Powder
Chilli Powder
Ground Cumin
Ground Turmeric
Tomato Purée
Vegetable Oil
TO SERVE
Fresh Coriander
Green Chilli
Roti
Mixed Salad Leaf
Raita
Mango Pickle
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Nishat Tahsin
Nishat is a passionate home cook and Biochemistry PhD student based in London. Combining her love for cooking and University life, Nishat uses her social platforms to share south-asian recipes and promote cost-effective student meals.
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Notes (2)
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Andrew B.
2 months ago
I think I followed the ingredients and recipe to a tee, but I found initially my cook lacked flavour when making 8 portions. I greatly increased the spice levels, which helped (I did it by taste, but I think maybe as much as twice the amount of some things. I think added a stock cube which I felt added a lot of depth to flavour. It was tasty after that and we made a couple of the meals with it
S
Sandeep C.
3 months ago
Loved the flavours of this keema and so handy to freeze a batch for another day too - great recipe!
Nishat Tahsin
Nishat is a passionate home cook and Biochemistry PhD student based in London. Combining her love for cooking and University life, Nishat uses her social platforms to share south-asian recipes and promote cost-effective student meals.