Lamb Keema

Name: Lamb Keema
Prep time: 10 min
Cook time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 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

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.

prep time
10 mins

cook time
40 minutes

serves
4 people

Energy
459kcal
Fat
31.8g
Saturates
12.2g
Carbs
15.6g
Sugars
11.6g
Fibre
5.4g
Protein
24.8g
Salt
1g

Ingredients

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

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, 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.

Tips:

To make your keema go further, add cooked pulses such as beans and peas or lentils of your choice. Keema can be frozen successfully and used at a later date. Cool quickly and transfer to a ridged container, suitable for the freezer, label and freeze for up to 2 months. Remember to defrost overnight in the fridge and reheat until piping hot.