Lamb Keema

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

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

  1. 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.
  2. Add the ginger, fresh chillies or chilli sauce and curry paste. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
  3. 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.
  4. Add the peas and continue to cook for a further 5 minutes.
  5. 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.