Easy Lamb Keema

Name: Easy Lamb Keema
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 450g lean lamb mince (10% fat); 2 teaspoons rapeseed 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 teaspoon minced ginger or 1 x 2.5cm piece fresh root ginger, peeled and finely chopped; 1-2 green chillies, deseeded (if preferred) and finely chopped or 1 teaspoon hot chilli sauce; 3 tablespoons curry paste of your choice; 3 medium tomatoes, chopped; 1-2 teaspoons white sugar; 2 tablespoons tomato purée; 75g peas (fresh or frozen); Large handful freshly chopped coriander, to garnish

Try our Easy Lamb keema that uses lamb mince in an exciting way. The keema is then used for a variety of dishes such as Keema Hash, Keema Pasta Bake and Keema Cheese Toasties to name but a few,

prep time
10 mins

cook time
35 minutes

serves
4 people

Energy
288kcal
Fat
15.6g
Saturates
5.2g
Carbs
14.1g
Sugars
11.2g
Fibre
4.3g
Protein
23.2g
Salt
1g

Ingredients

450g lean lamb mince (10% fat)
2 teaspoons rapeseed 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 teaspoon minced ginger or 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
1-2 green chillies, deseeded (if preferred) and finely chopped or 1 teaspoon hot chilli sauce
3 tablespoons curry paste of your choice
3 medium tomatoes, chopped
1-2 teaspoons white sugar
2 tablespoons tomato purée
75g peas (fresh or frozen)
Large handful freshly chopped coriander, to garnish

Method

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, hot chilli sauce or fresh chillies 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. During the last 5 minutes add the peas. Remove from the heat and stir through the herbs.
During the last 5 minutes add the peas. Remove from the heat and stir through the herbs.
Use as required or cool quickly, transfer into plastic container and freeze for up to 3 months.

Tips:

Defrost cooked frozen keema towards the bottom of the fridge overnight. Reheat thoroughly in a saucepan or in a microwavable dish in the microwave until piping hot throughout.