Quick & Easy

Keema with green chilli and tomato

keema with green chilli and tomato
1H 10M



1.Heat ghee in large saucepan, cook onion, ginger, garlic and two-thirds of the chilli, stirring, until onion softens. Add spices, cook, stirring, until fragrant. Add lamb, cook, stirring, until lamb changes colour.
2.Add undrained tomatoes and fresh tomato to pan, cook, stirring occasionally, about 15 minutes or until mince is cooked through and sauce has thickened.
3.Add remaining chilli, yogurt, juice and peas, cook, uncovered, until peas are just tender.
4.Serve curry sprinkled with coriander, and accompany with naan bread, to soak up the juices.

To freeze complete recipe to the end of step 2. Transfer to an airtight container. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Reheat in a saucepan and continue from step 3.


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