Lamb keema with flatbreads

Name: Lamb keema with flatbreads
Yield: Serves 4
Cuisine: Indian recipes
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

Easy
October 2013

Easy
October 2013

Serves 4
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

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

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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

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

Heat a little groundnut oil in a large pan, then fry the onion for 10 minutes until soft.
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.
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.

Method

Heat a little groundnut oil in a large pan, then fry the onion for 10 minutes until soft.
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.
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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