Easy Lamb Keema

Ingredients: 

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, hot chilli sauce or fresh chillies 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. During the last 5 minutes add the peas.  Remove from the heat and stir through the herbs.
  4.  During the last 5 minutes add the peas.  Remove from the heat and stir through the herbs.
  5. 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

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