Enjoy the versatility of Indian inspired lamb keema with these fusion Indian Mexican crispy tacos.
If you have never heard of, or had, keema before then you are missing out. Keema is a spicy lamb ragu – think of it as the Indian version of the Italian bolognese, but made with lamb, rather than beef and of course containing lots of lovely warming spices.
The tongue in cheek Keemasutra campaign from Simply Beef and Lamb aims to encourage people to eat more lamb, and to try it in different ways spicing up their meal times with keema. Minced lamb is both affordable and easy to cook, and by using it in familiar dishes such as these tacos, or pasta bakes, nachos and meatballs, it is an easy and exciting way to introduce it to your family. You can of course adjust the seasoning and spices to suit your family. Keema is a perfect dish to batch cook – simply make a big pan – then pack into plastic boxes to freeze for up to 3 months and defrost at a later date for a family meal.
The campaign is fronted by two Keema Nans, Mamta Gupta (my friend Kavey’s mother) and Pervin Todiwala.
- Lamb keema base recipe
- 450 g /1lb lean lamb mince
- 10 ml /2tsp sunflower or vegetable oil
- 1 large onion peeled and finely chopped
- 2 cloves garlic peeled and finely chopped or crushed or 10ml/2tsp garlic purée
- 5 ml /1tsp minced ginger or 1 x 2.5cm/1inch piece fresh root ginger peeled and finely chopped
- 1-2 green chillies deseeded (if preferred) and finely chopped or 5ml/1tsp hot chilli sauce
- 45 ml /3tbsp curry paste of your choice
- 3 medium tomatoes chopped
- 5-10 ml /1-2tsp white sugar
- 30 ml /2tbsp tomato purée
- 75 g /3oz peas
- Salt and freshly milled black pepper
- Large handful freshly chopped coriander to garnish
- For the Tacos
- 450 g /1lb prepared lamb keema
- 150 ml /¼pint good hot lamb stock
- 1 lime or lemon cut into quarters
- Small bunch freshly chopped coriander or mint
- 12 prepared taco shells
- 150 ml /¼pint natural Greek yogurt
- 30 ml /2tbsp mango chutney
- ½ small iceberg lettuce shredded
- Freshly chopped coriander to garnish
- Keema base
- Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
- Add the ginger, hot chilli sauce or fresh chillies and curry paste. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
- Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed. Stir in the peas and allow to cook.
- Use as required or cool quickly, transfer into plastic container and freeze for up to *3 months.
- Preheat the oven to Gas mark 6, 200°C.
- Lamb Keema Tacos
- Put the keema base (see below) in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.
- Meanwhile warm the taco shells according to the packet instructions.
- Remove from the heat and stir through the juice from a quarter of the lime or lemon and the coriander.
- In a small bowl mix together the yogurt and mango chutney.
- Garnish each taco base with the lettuce and top with the keema.
- Top with a dollop of the yogurt, garnish with the coriander and serve immediately.
Simply Beef & Lamb run the Quality Standard Mark, which guarantees that your meat – be it beef or lamb – is farm assured and passes quality standards so you can be sure that your meat will taste good. They also support the Red Tractor scheme which ensures certain welfare standards.
For an extra chilli kick serve these with a dollop of my Kebab Shop Chilli Sauce which is delicious with lamb.
Recipe feature of keema tacos commissioned by Simply Beef and Lamb. All opinions our own.