Slow cooker lamb keema

This curry is not made in a hurry.

  • 5 hrs cooking
  • Serves 4
  • Print
This traditional curry made with lamb mince and peas is made in your slow cooker for extra ease. Full of flavourful spices and preserved lemon for a truly fragrant meal.


  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 2 cloves garlic, crushed
  • 600 grams minced (ground) lamb
  • 1 tablespoon finely grated fresh ginger
  • 2 fresh long green chillies, sliced thinly
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 2 tablespoons plain flour
  • 800 canned diced tomatoes
  • ½ cup (60g) frozen peas, thawed
  • 1 tablespoon lemon juice
  • ½ cup finely chopped fresh coriander
  • ½ cup (140g) Greek-style yoghurt
  • ¼ cup (20g) flaked almonds, toasted
  • 2 tablespoons thinly sliced preserved lemon rind


  • 1
    Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add lamb; cook, stirring, for 5 minutes or until browned.
  • 2
    Add ginger, chilli and spices; cook, stirring, for 1 minute or until fragrant. Add flour; cook, stirring for 1 minute. Add tomatoes. Cook, covered, on low, for 4 hours. Season to taste.
  • 3
    Increase heat to reduce setting on high; simmer, uncovered, for 10 minutes or until sauce is thick.
  • 4
    Stir in peas, juice and half the fresh coriander. Serve topped with yoghurt, remaining coriander, almonds and preserved lemon.


Accompany with grilled roti, couscous or steamed greens.

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