Lamb Keema

You’ll be making this again and again and again. Tender lamb spiced with warming garam masala and chilli. Serve with flatbreads, rice or your favourite greens. On the table in 30 minutes.

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Ingredients

ginger 25 g (grated)
onion 3 (chopped)
mixed chillies 1 (chopped)
chopped tomatoes 400 g
ground turmeric 1 tsp
garam masala 2 tsp
chilli powder 1 tsp
ground fenugreek 1 tsp
natural yoghurt 2 tbsp
lamb mince 500 g
chapatti 4

Method

Peel and grate the ginger. Peel and chop the onion. Chop the chillies.
Heat a dash of oil in a frying pan over a medium heat. Add the ginger and stir, add the onions and chillies and season with salt to taste, cook for 8-10 minutes, stirring continuously.
Add the chopped tomatoes and cook for 2 minutes. Stir in the turmeric, garam masala, chilli powder, fenugreek (if you have it you can use fenugreek leaves instead)and yoghurt and cook for 2 minutes.
Add the lamb mince stirring well, breaking it up with a back of a wooden spoon. Lower the heat, cover the pan with a lid, and simmer for 10 minutes, stirring occasionally.
Warm up the chapatti as per the packet instructions.
Plate up and enjoy!

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