Keema Curry Sauce
No garlic, lots of ginger!
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
|of which saturates||0.5g|
|of which sugars||3.8g|
- tomato (46%)
- onion (38%)
- rapeseed oil
- ginger puree
- spices (CONTAINS MUSTARD)
- concentrated Lemon juice
- green chillies
- cumin seeds
For allergens see ingredients in bold
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.
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