Lamb keema with flatbreads

Lamb keema with flatbreads
  • Serves icon Serves 4
  • Time icon Ready in an hour

This quick lamb curry recipe is perfect with naan breads, mango chutney and mint raita.

Nutrition: per serving

Calories
240kcals
Fat
13.8g (5.5g saturated)
Protein
18.9g
Carbohydrates
9.4g (4.6g sugars)
Fibre
4.2g
Salt
0.3g
Calories
240kcals
Fat
13.8g (5.5g saturated)
Protein
18.9g
Carbohydrates
9.4g (4.6g sugars)
Fibre
4.2g
Salt
0.3g

Ingredients

  • Groundnut oil
  • 1 onion, chopped
  • 3 tsp grated fresh ginger
  • 2 tbsp tomato puree
  • 300g lamb mince
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • ½ tsp ground turmeric
  • 100ml lamb or chicken stock
  • 200g frozen peas
  • Handful of sliced spring onions
  • Naan breads or parathas, minted yoghurt and fresh coriander leaves to serve

Method

  1. Heat a little groundnut oil in a large pan, then fry the onion for 10 minutes until soft.
  2. Add the ginger, tomato purée and lamb mince. Fry for 4 minutes, stirring occasionally, until the mince is evenly browned, then add the cumin, chilli powder, turmeric and stock. Simmer for 15 minutes, stirring occasionally, then stir in the peas and a good handful of sliced spring onions.
  3. After 1-2 minutes, when the peas are cooked, serve the lamb keema with plenty of warm naan breads or parathas along with extra chopped spring onions or fresh coriander leaves, and minted yogurt.

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