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Prep Time:
20 Minutes
4 to 6
Grill time:
40 Minutes

Lamb Keema with Grilled Curry Potatoes

Indian Inspired Lamb Curry

Posted on by Andrea Alden
Lamb Keema with Grilled Curry Potatoes
Serves 4 to 6
Prep Time:
Grill time: 40 Minutes

It’s that time of year when you want hearty meals with delicious ingredients; meals that make you feel cozy while you eat them. I made this Lamb Keema with Grilled Curry Potatoes because, not only did it sound delicious when I read about it, but it personified cozy meals. Imagine a thick and spicy lamb stew with tangy yogurt on top of a slice of perfectly grilled potato.

Once the onions are golden
Once the onions are golden
Add the spices, fry & mix
Add the spices, fry & mix
Add the lamb and tomato
Add the lamb and tomato

Lamb Keema with Grilled Curry Potatoes

Serves: 4 to 6       Total Time: 60 Minutes


  • ¼ cup of butter, divided 
  •  1 large Spanish onion, chopped 
  •  1 tbsp. cumin 
  •  2 finger chilies, minced 
  •  3 -inch piece ginger, grated  
  • 6 cloves garlic, grated 
  •  1 tbsp. garam masala 
  •  1 tbsp. curry powder 
  •  2 tsp. piri-piri seasoning 
  •  1/2 tsp. turmeric 
  •  1 tsp. cayenne 
  • 1 can of diced tomatoes – 725 ml. with juice 
  • 1 lbs. ground lamb 
  •  1 can of lentils, drained - 540 ml. 
  •  salt to taste   

Grilled Curry Potatoes 

  •  4 to 6 fist sized white potatoes,
    sliced about ½ -inch thick 
  •  2 tbsp. butter 
  •  2 tsp. curry powder 
  •  freshly ground pepper and salt to taste


Step 1
Preheat your grill to around 350 to 375°F, lighting all burners and keeping them on low. Also, preheat your side burner to medium.
Step 2
Using the side burner and a dutch oven with lid, melt 3 tbsp. of butter and add the onion. Cook the onion, stirring periodically, until it becomes a golden color, being careful not to burn it.
Step 3
While the onion is cooking, bring a pot of water to boil and cook the potato slices for 10 minutes, or until they’re half way cooked. Drain and remove them from heat.
Step 4
Once the onion is a beautiful golden color, move the onion to the side of the dutch oven and add the remaining butter. Add the chilies, ginger, garlic, and spices. Fry them in the butter for a moment until fragrant, then mix them with the onion. Add the lamb, lentils, and tomatoes. Bring everything to a simmer, then place the lid on the dutch oven, and place onto the grill over direct heat for 20 to 30 minutes, or until your keema has become a thick stew. Stir every 10 minutes or so, to make sure that everything is progressing nicely. You may need to mash the lentils a little.
Step 5
Once you have moved the dutch oven onto the grill, you can work on the potatoes. Melt the butter, and whisk in the curry powder. Coat the potatoes with the melted butter, adding salt and pepper to taste. Grill the potatoes over direct, low heat, until they are crispy with lovely grill marks on both sides, and are fork tender – a fork will pierce the potato easily and then it will slide right off the fork.
Step 6
Serve the keema and potatoes together, topped with a dollop of fresh plain yogurt and sprinkled with fresh cilantro.
Grill the potatoes
Grill the potatoes
Everything is coming along nicely
Everything is coming along nicely
Serve the Keema & Potatoes
Serve the Keema & Potatoes
Garnish with cilantro
Garnish with cilantro
What a heavenly aroma
What a heavenly aroma
Top potato with keema to eat
Top potato with keema to eat

Lamb Keema with Grilled Curry Potatoes was fragrant, delicious, and filling. Perfect for a meal on a cool fall evening. If you're a meat and potato family, this meal is ALL meat and potatoes! The spice can be dialed up or down as you like it, and it’s a nice departure from the same old, same old. Try adding plain yogurt for a lovely, tangy, zip. If you're not into potatoes, try this with Naan bread instead. What is your favorite Indian Curry dish? 

Happy Grilling!

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