Keema Curry

This curry has a rich flavour due to the lamb mince and spices. It goes well with boiled rice or naan bread. It is dairy-free and gluten-free.

Preparation time - 15 minutes
Cooking time - 25 minutes

Ingredients (serves 4)

400g lamb mince

2 tbsp oil

1 onion

2 garlic cloves

1 tsp fresh ginger

2 fresh red chillies

1 tsp garam masala

1/2 tsp turmeric

2 tsp mild tandoori powder

1 tsp paprika

1 tsp cumin

100g frozen peas

2 tomatoes

1 tsp sugar

4 tbsp tomato puree

250ml water

1 tsp salt

1/2 tsp cider vinegar

To cook

1. Finely chop the onion.

 

2. Prepare the garlic, ginger and chillies.

3. Prepare the garam masala, turmeric, tandoori powder, paprika and cumin. 

4. Fry the onion on a medium heat for 5 minutes or until soft.

5. Add the ginger, garlic and chillies and cook for 2 minutes.

6. Add the mince and the garam masala, turmeric, tandoori powder, paprika and cumin. Cook for 3 minutes.

7.  Add the tomatoes, tomato puree and sugar.

8. Add the water, salt and cider vinegar. Simmer for 15 minutes.

9. Add the peas and simmer for 3 minutes.

10. Serve.

Alternatives

The curry is fairly spicy but can be made milder by reducing the number of chillies. It has a very rich flavour so goes well with plain boiled rice or naan bread to balance the richness.