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.
Prep Time4 mins
Cook Time26 mins
Total Time30 mins
Servings: 4 servings
- 1 tsp vegetable oil
- 1 medium onion diced
- 2 garlic cloves crushed
- 20 g fresh ginger grated
- 1 green chilli diced
- 2 tbsp garam masala
- 1 pinch sea salt and black pepper
- 400 g lamb mince
- 3 salad tomatoes diced
- 3 tbsp natural yoghurt
- 60 g frozen or fresh peas
- 10 g fresh coriander (cilantro) finely chopped
Heat 1 tsp of oil in a pan and then add the onion and garlic and gently cook for 2 minutes.
Add the ginger, green chilli and garam masala and cook for 2 minutes longer.
Put the lamb mince and tomatoes in the pan, brown the mince and then cook on low for 20 minutes. Add a little water if needed.
Add the yoghurt, peas and fresh coriander, stir and cook for 2 minutes.
Serve with rice and popadoms.
- 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.
Serving: 1portion | Calories: 340kcal | Carbohydrates: 12g | Protein: 20g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 122mg | Potassium: 574mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1067IU | Vitamin C: 23mg | Calcium: 56mg | Iron: 2mg