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You are here: Home / Recipes / Recipes by Cuisine / Indian / Lamb Keema Tacos

Lamb Keema Tacos

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Published on September 5, 2016 by Helen Best-Shaw 13 Comments
Last Updated on November 20, 2020

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Enjoy the versatility of Indian inspired lamb keema with these fusion Indian Mexican crispy tacos.

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.

Enjoy the versatility of Indian inspired lamb keema with these fusion Indian Mexican crispy tacos.

Try them with one of these 10 Pickled Jalapeno Recipes!

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Enjoy the versatility of Indian inspired lamb keema with these fusion Indian Mexican crispy tacos.
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5 from 5 votes

Everything You Need To Know

  • Lamb Keema Tacos
    • Ingredients
    • Instructions
    • Notes

Lamb Keema Tacos

Enjoy the versatility of Indian inspired lamb keema with these fusion Indian Mexican crispy tacos.
Servings: 6 people (12 tacos)
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
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Ingredients

  • 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)

Instructions

  • 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.

Notes

To add the the Mexican feel add some sliced avocado to the tacos
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Lamb Keema Tacos
Amount Per Serving
Calories 418 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Cholesterol 56mg19%
Sodium 282mg12%
Potassium 511mg15%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 9g10%
Protein 18g36%
Vitamin A 1920IU38%
Vitamin C 18.2mg22%
Calcium 90mg9%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main
Cuisine: Mexican
Keyword: Lamb keema tacos
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Enjoy the versatility of Indian inspired lamb keema with these fusion Indian Mexican crispy tacos.

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.

Lamb Keema - India meets Italian ragu

For an extra chilli kick serve these with a dollop of my Kebab Shop Chilli Sauce which is delicious with lamb.

Hot and spicy kebab shop chilli sauce, perfect for adding to lamb or chicken.

Recipe feature of keema tacos commissioned by Simply Beef and Lamb.  All opinions our own.

 

Enjoy the versatility of Indian inspired lamb keema with these fusion Indian Mexican crispy tacos.

 

 

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Filed Under: Indian, Lamb, Main Meal, Mexican, Recipes, Sponsored Ingredients: Chilli, Chutney, Curry, Dairy, Garlic, Ginger, Herbs, Lamb, Lettuce, Oil, Onion, Peas, Tomatoes

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    Recipe Rating




  1. Dannii @ Hungry Healthy Happy

    5 stars
    We are big fans of tacos, but I have never had lamb in a taco before – definitely something to try. I would have to use soft tacos though.

    Reply
    • Helen

      I think a soft taco is far easier to eat!

      Reply
  2. munchies and munchkins

    5 stars
    Those tacos looks incredible, this is such a fab campaign. Can’t believe I had never tried to make Keema before. I will certainly be doing it again.

    Reply
    • Helen

      it is a lovely campaign to get people eating more lamb. And Kavey’s mum is amazing.

      Reply
  3. Sarah

    5 stars
    These look and sound delicious and I absolutely love that they can be made {and frozen} ahead of time! What a lifesaver!

    Reply
    • Helen

      I am all about filling my freezer.

      Reply
  4. Elizabeth

    These look absolutely fantastic, and what a great way to use the keema base! I’m a big fan of lamb mince, me :)

    Reply
    • Helen

      I am a convert now. It is all too easy to be in that beef mince rut.

      Reply
  5. Annemarie @ justalittlebitofbacon

    What a great idea! Those tacos look so good and I like your idea to make extra for quick dinners later on.

    Reply
    • Helen

      Always good to double up on the cooking for another meal.

      Reply
  6. Platter Talk

    5 stars
    Rich and savory! I can taste these already… great idea! Thanks.

    Reply
    • Helen

      It is an interesting fusion. I think people tend to reach for beef mince before lamb, which is a shame as lamb is lovely.

      Reply
  7. Sarah

    5 stars
    I never think to use lamb and curry paste in tacos but what an excellent twist!

    Reply

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