Lamb Keema is a quick, easy and delicious curry that freezes well. Enough spice for lots of flavour, but not too much so it's still a family friendly curry.
Heat 1 teaspoon 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 tablespoon 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 black pepper and add a little water if needed.
Add 3 tablespoon Natural yogurt, 60 g Peas and f10 g Fresh coriander (cilantro), stir and cook for 2 minutes.
Serve with rice and popadoms.
Notes
To add some extra flavour, you could use a couple of spoonfuls of curry paste instead of garam masala.
You don't have to add the peas if you family don't like them.
This is a great batch cook meal and will keep in the freeze for 2 months.
When re-heating, add a little water so it doesn't dry out.
Serve with turmeric rice and popadoms.
This isn't overly spicy, but you can use more or less fresh green chilli to change the spice.
You may need to add a little water when cooking if the mixture starts to look a little dry.
If you want to drain off some of the fat from the lamb, then do that after you have browned the mince and before adding the rest of the ingredients.