Keema Makhani (Spiced Lamb Mince in Butter Sauce)
Lamb mince cooked with warming spices, then simmered in a smooth, creamy tomato sauce. Fast, filling and kind to the budget.
Made with Makhani (butter masala) base and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Soften the onion for 6 minutes.
6 min - 2
Add the lamb mince and fry for 8 minutes over a high heat, breaking it up, until browned.
8 min - 3
Stir in the ginger and garlic paste (see the base recipe), the cumin, ground coriander and a pinch of salt. Cook for 2 minutes.
2 min - 4
Add your ready made makhani base (see the base recipe), the potatoes and 150 ml water. Cover and simmer for 15 minutes until the potatoes are tender.
15 min - 5
Stir in the cream and garam masala and cook for 2 minutes uncovered.
- 6
Scatter over the coriander and serve with rice or flatbreads.
Tips
- Brown the mince properly. This is what gives keema its depth.
- Cut the potatoes small so they cook in the time the sauce takes.
- Skim any excess fat from the surface if you used fattier mince.
Storing and freezing
Keeps 3 days in the fridge, cooled within 2 hours. Freezes for 3 months. Reheat until steaming hot all the way through.
Questions
Can I use beef or turkey mince?
Yes. Beef gives a richer dish and turkey a lighter one. Add an extra tablespoon of oil with turkey mince.
Can I add peas?
Yes. Add 100 g frozen peas for the last 3 minutes of cooking.
Can I use it in pies or wraps?
Yes. Thickened a little, it makes a great filling for flatbreads, jacket potatoes or a cottage pie topping.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.