Lamb Keema & Pea Curry
Lamb Keema & Pea Curry
Prep Time 10 mins
Cook Time 35 Mins
Ingredients
500g lean minced lamb
5 tablespoons vegetable oil
1 tablespoon cumin seeds
2 red onions finely chopped
5 garlic cloves blended into a paste with a drop of water
1 thumb sized ginger blended into a paste with a drop of water
3 green chillies finely chopped
1 tablespoon salt
4 tablespoons tomato pure
200g frozen peas
1 teaspoon garam masala
3 tablespoons chopped coriander leaves
Method
1. Pour the oil into a large pan and heat over a medium heat.
2. Add the cumin seeds and cook for 30 seconds. Add the chopped onions and continue to fry until the onions are translucent and light brown.
3. Pour in the garlic and ginger and sauté for 3 mins. Add the chopped green chillies, minced lamb and salt. Cook for a further 3 mins.
4. Add 250ml of water and bring to a simmer. Add the tomato pure and simmer for 20 mins.
5. Add the peas and cook for another 10 mins.
6. Add the garam masala and chopped coriander leaves.
7. Eat & enjoy.
30 April 2023 - Today, we struggled to find fresh mince lamb. There seems to be a shortage when we went shopping. We resorted to frozen Lamb. It worked out just as well as fresh.
We use a small blender to chop the garlic and ginger into a fine paste. We find this a fabulous method.
We doubled the above ingredients and made 7 off portions of 350 grams per portion.
The coriander leaves came in 30g packaging. As we doubled the above ingredients, we found 60g was about 5 tablespoons.
We used 1 teaspoon of "Lazy Chilli" as Tina is not keen on hot...