This flavourful lamb keema curry is packed with spices and we’ve added peas for a vibrant twist. Serve with poppadums, chutney and cooling yogurt
Prep:10 mins
Serves 4
1 large onion, chopped2 garlic cloves, chopped4cm piece ginger, grated2 green chillies3 tbsp oil500g lamb mince2 tbsp garam masala2 tsp turmeric½ a can chopped tomatoes (freeze the rest), or use 2 medium fresh tomatoes2 tbsp natural yogurt200g frozen peas or cooked fresh peas1 small bunch coriander, chopped
STEP 1Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.STEP 2Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.
