Keema Madras

Get ready to spice up your week with our delicious Turkey Keema Madras recipe!

This dish takes a lighter twist on the classic keema by using lean turkey mince, perfectly complemented by the bold, rich flavours of our Madras Curry Sauce.

However, this recipe works well with other types of minced meat, such as beef, lamb, chicken, pork or vegetarian mince.

The simple version of this takes 10 minutes to make (fry the mince and add the sauce) and is absolutely delicious.

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Gluten free

Shemin's Madras Curry Sauce

Shemin’s Madras Curry Sauce is our award-winning sauce bursting with intense, vibrant flavour. Made with tomatoes, onions, butter and a masterful blend of aromatic spices, it delivers a tantalising heat while keeping the authentic Indian character. With its bold, rich taste, it’s perfect for turning simple ingredients into an authentic Madras curry at home.

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£6.50

Ingredients

750g turkey mince (can use other types of mince, such as beef, lamb, chicken, or pork)
1 pot of Shemin’s Madras Curry Sauce
1 tablespoon oil

How to make Keema Madras

Heat the Oil: In a large pan, heat 1 tablespoon of oil over medium heat.
Cook the Turkey Mince: Add the turkey mince to the pan and cook until browned, breaking up any lumps with a spoon.
Add the Madras Curry Sauce: Pour in one pot of Shemin’s Madras Curry Sauce and stir well to coat the mince evenly.
Simmer: Reduce the heat to low and let the mixture simmer for 10–15 minutes, stirring occasionally until everything is well combined and heated through.
Serve: Once the sauce has thickened, remove from heat. Serve hot with rice or Shemin’s Indian Breads.

Tips

Tips:

Use Different Minces: This recipe works well with other types of minced meat, such as beef, lamb, chicken, or pork. Adjust cooking times as needed, depending on the meat type.
Different Flavours: You can try this recipe with our Korma, Tikka Masala or Jalfrezi sauces.
Adjust Spice Levels: For a milder dish, use less of the Madras Curry Sauce or add a splash of coconut milk. For extra spice, incorporate chili flakes or fresh chili.
Garnish: Add fresh coriander leaves or a squeeze of lemon juice before serving for extra freshness and flavour.
Texture Variations: Stir in a handful of pine or cashew nuts or a dollop of natural yoghurt towards the end of cooking for a richer texture.
Make Ahead: This dish can be prepared in advance and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.
Vegetarian Option: Substitute the meat with Quorn mince or another vegetarian mince alternative for a delicious vegetarian version.

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you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

Keema Madras

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