Easy Lamb Keema
- 450g/1lb lean lamb mince
- 10ml/2tsp rapeseed or vegetable oil
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped or crushed or 10ml/2tsp garlic purée
- 5ml/1tsp minced ginger or 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
- 1-2 green chillies, deseeded (if preferred) and finely chopped or 5ml/1tsp hot chilli sauce
- 45ml/3tbsp curry paste of your choice
- 3 medium tomatoes, chopped
- 5-10ml/1-2tsp white sugar
- 30ml/2tbsp tomato purée
- 75g/3oz peas (fresh or frozen)
- Salt and freshly milled black pepper
- Large handful freshly chopped coriander, to garnish
- 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, hot chilli sauce or fresh chillies 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. During the last 5 minutes add the peas. Remove from the heat and stir through the herbs.
- During the last 5 minutes add the peas. Remove from the heat and stir through the herbs.
- Use as required or cool quickly, transfer into plastic container and freeze for up to 3 months.
To ensure your recipes are a culinary success, remember to look out for a Quality Standard Mark such as the Red Tractor logo in independent butchers and selected supermarkets to guarantee that the lamb is quality assured and responsibility sourced by people dedicated to producing great food.
For more delicious recipes and great ideas to spice up your mealtimes visit: www.simplybeefandlamb.co.uk