Serves 4

Keema lamb mince recipe

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Takes 45 minutes to make

500g pack lamb mince
1 onion, finely chopped
2 garlic cloves, finely chopped
4 tomatoes, finely chopped
2 tbsp your favourite curry paste
200ml coconut milk

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1. Heat a deep, wide frying pan. Add the mince, onion and garlic and fry for 5 minutes. Stir in the tomatoes, curry paste and coconut milk. Simmer for 30 minutes. Serve with steamed rice and garnish with fresh coriander.
If freezing: Cool, then freeze in a large freezer-proof container. Cover and freeze for up to 3 months. Defrost at room temperature. Tip into a saucepan, add a splash of water and reheat for 5-10 minutes until piping hot.

Nutritional info

Per serving: 380kcals, 27.1g fat (7.9g saturated), 26.8g protein, 7.8g carbs, 4.7g sugar, 0.5g salt

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