Serves 4

Lamb and pea keema curry recipe

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Ready in 30 minutes

1 tbsp sunflower oil
1 onion, finely chopped
500g lean lamb mince
1 tsp cumin seeds
2 tbsp curry paste (we like Patak’s Korma Curry Paste)
200ml stock made from a stock cube
200g frozen petit pois
Lemon juice
3 tbsp chopped fresh coriander
Long grain rice, warmed naan bread and thick natural yogurt

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1. Heat the sunflower oil in a large non-stick frying pan over a medium heat. Add the onion and cook for 5 minutes or until starting to brown. Increase the heat to high, add the lamb mince and cook for 5 minutes, until browned.
2. Stir in the cumin seeds and curry paste. Cook for 2 minutes, then stir in the stock. Add the petit pois (no need to defrost) and bring to the boil. Simmer for 5-10 minutes, until most of the liquid has evaporated.
3. Squeeze over a little lemon juice and add 3 tablespoons chopped fresh coriander. Serve with steamed long grain rice, warmed naan bread and a spoonful of thick natural yogurt.

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