Keema lamb mince
- October 2005
- 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
- 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.
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