Easy Lamb Keema Curry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tsp Vegetable oil
- 1 Onion (diced)
- 2 Garlic cloves (crushed)
- 20 g Fresh ginger (grated)
- 1 Green chilli (diced)
- 2 tablespoons Garam masala
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 400 g Lamb mince
- 3 Tomatoes (diced)
- 3 tablespoons Natural yogurt
- 60 g Peas (Frozen or fresh)
- 10 g Fresh coriander (cilantro) (finely chopped)
Method
- Heat 1 tsp Vegetable oil in a pan and then add1 Onion and 2 Garlic cloves and gently cook for 2 minutes.
- Add the 20 g Fresh ginger, 1 Green chilli and 2 tbsp Garam masala and cook for 2 minutes longer.
- Put 400 g Lamb mince and 3 Tomatoes into the pan, brown the mince and then cook on low for 20 minutes. Season with 1 pinch Sea salt and add a little water if needed.
- Add 3 tbsp Natural yogurt, 60 g Peas and f10 g Fresh coriander (cilantro), stir and cook for 2 minutes.
- Serve with rice and popadoms.