Dinner ideas

Lamb keema

Traditionally a spiced mince curry with peas, and often potatoes. Leftover keema can be used to make samosas.
10
10M
35M
45M

Ingredients

Method

1.In a large heavy-based saucepan, heat oil over medium; cook onion, ginger, garlic and two-thirds of the chilli, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add mince, cook, stirring, until browned.
2.Add tomatoes; cook uncovered, stirring occasionally, about 20 minutes or until mince is cooked through and mixture has thickened. Season with salt.
3.Stir in remaining chilli and peas; cook, uncovered, until peas are tender. Stir through juice and yoghurt.
4.Serve with chapatti, fresh mint sprigs and raita, if desired.

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