Lamb Keema with Peas and Rice

A spiced minced lamb curry with peas, served over fluffy basmati rice.

SHOPPING LIST

• lamb mince500g
• basmati rice300g
• frozen peas200g
• onion1
• garlic cloves3
• ginger30g
• tomato puree2 tbsp
• ground cumin2 tsp
• ground coriander2 tsp
• garam masala1 tsp
• turmeric1 tsp
• chilli powder1 tsp
• beef stock cube1
• vegetable oil2 tbsp
• salt1 tsp

METHOD

1. 1Cook the basmati rice in salted boiling water until tender, then drain and keep warm.
2. 2Heat the oil in a large pan over medium heat and fry the chopped onion for 5 minutes until soft.
3. 3Add the grated garlic and ginger, then cook for 1 minute.
4. 4Add the lamb mince and cook, breaking it up, until browned all over.
5. 5Stir in the tomato puree, cumin, coriander, garam masala, turmeric, chilli powder and crumbled stock cube, then cook for 2 minutes.
6. 6Add 200ml water and simmer for 15 minutes until the sauce thickens.
7. 7Stir in the frozen peas and cook for another 5 minutes until the lamb is cooked through and the peas are hot.
8. 8Serve the keema over the rice.

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