Quick to make and delicious too, this Bombay lamb curry is becoming a favourite Indian meal in our house! It's hearty, healthy and beautifully spiced which is exactly the kind of comfort food I want to eat right now.
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I am a huge fan of easy homecooked meals and love to cook from scratch when I can. So, when I was asked by Hello Fresh if I would like to try out another of their recipes I was delighted. Last year I tried their Moroccan spiced salmon and it was delicious!
You may just know Hello Fresh as a recipe box delivery service but you can also access all the recipes on their website. That means if you have heard of a great Hello Fresh recipe and want to to try it for yourself, without actually ordering a subcription box, you can.
As I love curries and Indian spices I decided to make their Bombay-Style lamb curry with potatoes and green beans. It's one of the most popular recipes on Hello Fresh so I knew it would be good!
What is Bombay-style lamb curry?
This Bombay style lamb or keema curry is basically minced lamb cooked with spices, onions, green beans and tomatoes. The potatoes are cooked separately with turmeric and stirred into the curry at the end.
It's easy to make but full of flavour and absolutely delicious!
What ingredients are in Bombay lamb curry?
To make this curry you will need:
- minced lamb
- salad potatoes
- green beans
- baby plum tomatoes
- a shallot (or onion)
- a green chilli pepper
- mango chutney
- nigella seeds (also called black onion seeds and kalonji seeds)
- North Indian curry powder (I used a blend of cinnamon, turmeric, cayenne pepper, garam masala, coriander and cumin)
- ginger puree
Can you substitute any of the ingredients or adapt the curry?
There are lots of ways you can adapt this lamb keema curry to make it your own. If you don't have salad potatoes then use a different kind of potato.
If you don't have baby plum tomatoes, use ordinary tomatoes sliced into chunky wedges. Just make sure to stir them in right at the end so they don't break down too much.
I used one green chilli pepper and left the seeds in. If you want a hotter curry then add one or two extra chilli peppers. If you like a milder curry, then scrape the seeds out.
The nigella seeds add a beautiful flavour to the potatoes but if you don't have any it will still be delicious.
If you don't have a North Indian curry powder then substitute it for another curry powder. You can just mix up a blend of your favourite individual curry spices.
If you don't have ginger puree then use fresh root ginger. Finely dice it and pound it in a pestel and a mortar if you have one. Or just add the finely diced pieces.
The mango chutney is delicious in the curry but you can just serve it on the side. This works well if you have some people in your family who like sweeter curries and some people who don't. You can of course serve extra mango chutney on the side plus other pickles.
Can you use a different meat?
If you don't like lamb you can make this with turkey, chicken or even beef mince, although it would lose that distinctive lamb taste.
You could even make it vegetarian by using a plant based mince.
Can you reheat the leftovers?
Yes! If you have too much of this Bombay style lamb curry then the leftovers can be kept in the fridge for up to three days and then reheated. You can reheat in the microwave or in the oven
Can you freeze the leftovers?
If you make too much of this you can freeze it in airtight containers for up to three months. Defrost it before reheating thoroughly in the microwave or oven.
I usually freeze it in individual portions so it's easy to defrost and reheat.
What can you serve with this?
I like to eat this just as it is! I don't think you need any extras or side dishes. However, if you really want to add something you could have some Indian bread on the side. These nigella seed flatbreads would be great.
More Recipes you might like
If you love making homemade curries then do check out my easy homemde curries from scratch.
You might also like one of these:
Bombay Lamb Curry with Potatoes and Green Beans
- Large frying pan
- 500 g salad potatoes cut into 2cm chunks
- ½ tsp turmeric
- 2 tsp nigella seeds
- 400 g minced lamb
- 1 onion or large shallot, thinly sliced
- 140 g green beans ends cut off and cut in half
- 1 green chilli pepper Add more for extra heat. Remove seeds to make it milder
- 1 tbsp ginger puree
- 4 tsp North Indian curry powder I used: ¼ tsp cinnamon, ½ tsp turmeric, ½ tsp cumin, 1 tsp cayenne pepper, 1 tsp garam masala, 1 tsp coriander
- 200 g baby plum tomatoes halved or left whole
- 40 g mango chutney
- Fill a saucepan with boiling water. Add the turmeric and potatoes. Cook for 15 minutes until a fork comes out easily.
- While the potatoes are cooking, heat a dry frying pan and add the minced lamb. Cook until browned, breaking it up with a wooden spoon as it cooks.
- If there is any excess lamb fat in the pan, drain it off. Then add the onion, green beans and chilli pepper. Cook for 2-3 minutes.
- Add the ginger puree, spices and tomatoes. Cook for a minute and then stir in 200ml of water. Bring back to the boil then lower to simmer and cook for about 5 minutes.
- Drain the potatoes and scatter the nigella seeds onto them.
- Stir the potatoes and mango chutney into the curry. Season with salt, pepper and extra chilli if necessary!
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