Lamb mince cooked with aromatic spices, onion, garlic. tomatoes, fresh chillies and peas. Lamb Keema is a versatile dish that can be served with rice, potatoes, naan/flatbreads or a jacket potato topping.
- 2 teaspoons sunflower or vegetable oil
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped or crushed or 2 teaspoons garlic purée
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped or 1 teaspoon minced ginger
- 1-2 green chillies, deseeded (if preferred) and finely chopped or 1 teaspoon hot chilli sauce
- 3 tablespoons curry paste of your choice
- 500g lean lamb mince (10% fat)
- 3 medium tomatoes, chopped
- 1-2 teaspoons white sugar
- 2 tablespoons tomato purée
- 75g green peas
- Large handful freshly chopped coriander, to garnish
- Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
- Add the ginger, fresh chillies or chilli sauce and curry paste. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
- Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed.
- Add the peas and continue to cook for a further 5 minutes.
- Garnish with the coriander and use as required or serve with flat or naan bread, plain basmati rice or poppadums and a selection of relishes.