Mr Vikki’s Keema recipe {dry mince curry}

Mr Vikki’s Keema recipe {dry mince curry}

This is one of my all time favorite dishes, and you get about 8 portions, it improves if heated up for a second time, the roast spices in the curry paste permeate through.


  1. 1.5kg mince, extra lean Lamb or Beef mince or 50/50, {do not buy the supermarket stuff it doesn’t work with this recipe, a trip to a good family butcher will be well worth the trouble, tip, only buy mince that is Crimson and not red in colour.

2. Olive or Sunflower oil to fry mince in, enough to well cover bottom of pan,{Pomace Olive oil is best for indian cooking as it has a neutral flavour, and is healthy}.

3. 1 large onion chopped

4. 1/2 pint yoghurt

5. 2 {400g}cans peeled plum tomatoes{whole not chopped}

6. 2 heaped tbs Goan {if you like it hot} /Tandoori curry paste {if you prefer medium}add more if you like a stronger taste

7. 1 tbs lime pickle {Mr v’s is best!}

8. good pinch of salt

9. 250g petit pois or peas

chopped coriander to garnish



use a pressure cooker or conventional pan

  1. Heat oil until very hot and fry mince until sealed, add onion to pan with curry paste.

2. Add the yoghurt and tomatoes

3. Add salt and lime pickle

4. cook 12 mins in pressure cooker or 1 hour in a conventional pan with a tight fitting lid 5.remove the lid add the peas and cook until the mince briskly stiring well until it is dryish in consistancy, ie most of the juices reduced, this usually take about 5 mins.

5. serve with rice and chopped coriander


  1. you can add fresh Green chillies chopped at the same time you add peas if you like it fiery.

2. Don’t break the meat up to much if you like the coarser meaty chunks through the mince.

if you want to be really naughty, mix all the ingredients together cold a stick in the slow cooker, come home to the wonderfull smell of what you have created, so simple and it works