5 from 1 vote
Enjoy the versatility of Indian inspired lamb keema with these fusion Indian Mexican crispy tacos.
Lamb Keema Tacos
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Enjoy the versatility of Indian inspired lamb keema with these fusion Indian Mexican crispy tacos.
Course: Main
Cuisine: Mexican
Keyword: Lamb keema tacos
Servings: 6 people (12 tacos)
Calories: 418 kcal
Author: Helen Best-Shaw
  • 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
  1. Keema base
  2. 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.
  3. Add the ginger, hot chilli sauce or fresh chillies and curry paste. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
  4. 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.
  5. Use as required or cool quickly, transfer into plastic container and freeze for up to *3 months.
  6. Preheat the oven to Gas mark 6, 200°C.
  7. Lamb Keema Tacos
  8. 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.
  9. Meanwhile warm the taco shells according to the packet instructions.
  10. Remove from the heat and stir through the juice from a quarter of the lime or lemon and the coriander.
  11. In a small bowl mix together the yogurt and mango chutney.
  12. Garnish each taco base with the lettuce and top with the keema.
  13. Top with a dollop of the yogurt, garnish with the coriander and serve immediately.
Recipe Notes

To add the the Mexican feel add some sliced avocado to the tacos

Nutrition Facts
Lamb Keema Tacos
Amount Per Serving
Calories 418 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 10g 50%
Cholesterol 56mg 19%
Sodium 282mg 12%
Potassium 511mg 15%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 9g
Protein 18g 36%
Vitamin A 38.4%
Vitamin C 22%
Calcium 9%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.