Keema Curry Sauce



No garlic, lots of ginger!

serves 4

The perfect base for any Keema dish… This all-in-one Keema Curry Base is traditionally for minced lamb/minced Quorn. Its cooked using large chunks of onion, special Punjabi spices and an extra hit of ginger to give it that deep traditional flavour. Why not use prawns or chicken with this base? Or for a great snack fill pitta pockets with your cooked Keema?

Free from all of these: Sugar, Wheat, Dairy, Ghee, Gluten, Yeast, Artificial Colourings, Coconut, Nuts, Preservatives, Additives.

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Nutritional Information - per 100g

Energy 417kj/102kcal
of which saturates 0.5g
Carbohydrate 5.3g
of which sugars 3.8g
Salt 1.41g


  • Tomatoes
  • Fresh onions
  • Rapeseed oil
  • Ginger
  • Spices
  • Lemon juice
  • Fresh green chillies
  • Salt
  • Cumin seeds

How to use

Step 1: Brown approximately 400g minced meat

Step 2: Add Punjaban Keema base & approximately 1/3 jar of water.  

Step 3: Simmer until meat s fully cooked and garnish with a handful of freshly chopped coriander.  

Top tip 1 – Add a handful of garden peas whilst simmering. 

Top tip 2 – Replace minced meat with chopped chicken.