Lamb Keema Curry with Yoghurt Raita

This weekend Louise cooked a Lamb Keema Curry on the lid of our Family Fire Pit, the 600mm Woodee. It was absolutely delicious give it a go yourself - recipe and ‘how to’ below.


  • 500g lamb mince

  • 1 red onion- finely chopped.

  • 1tsp Ginger paste

  • 1tsp Garlic paste.

  • 1tsp ground cumin

  • 1tsp Gara Masala

  • 1/2tsp Turmeric

  • 3tbn Tomato Puree

  • 200g Froze Peas.

  • 4 Spring Onions

  • 1 small green chilli

  • Fresh Coriander


    Yoghurt Raita

  • 200g Natural Yogurt

  • Small bunch of fresh Mint- finely chopped.

  • ¼ Cucumber – seeds removed and cut into small dice

Let’s Cook

Place the cooking tray onto the fire pit, and add a glug of oil and a nut of butter. When the fats start to sizzle add the lamb and fry until it has taken on some colour.

Pull the lamb to one side and then add the onions and fry for a couple of minutes to soften, don’t allow to get too hot or they will burn. Add the ginger, garlic paste, followed by the spices, and cook for a couple of minutes or until you can smell the spices. (Don’t allow them to burn)

Bring in the lamb and mix it all together.

Stir in the tomato puree and a little water if needed. Cook for about 10-15 minutes.

Add the frozen peas and cook for a further 5 minutes. Check seasoning, and just before serving, add the finely sliced spring onion and a few slices of green chilli and some chopped coriander.

Serve with rice or flatbreads and the yoghurt and cucumber riata on the side.

Yoghurt Raita

Put the yoghurt into a bowl, add the chopped mint and diced cucumber and mix together to combine.

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.