Name: Keema with green chilli and tomato
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 2 tablespoon ghee; 1 medium_piece (150g) brown onion, chopped finely; 5 centimetre (25g) (2-inch) piece fresh ginger, grated; 2 clove garlic, crushed; 3 fresh long green chillies, chopped finely; 2 teaspoon cumin seeds; 2 teaspoon ground coriander; 1 teaspoon ground turmeric; 2 teaspoon garam masala; 750 gram (1½ pounds) minced (ground) lamb; 410 gram (13 ounces) canned diced tomatoes; 2 large_piece (440g) tomatoes, chopped coarsely; 1/3 cup (95g) yogurt; 1 tablespoon lemon juice; 1 cup (120g) frozen peas; 2 tablespoon fresh coriander (cilantro), coarsely chopped

Ingredients

2 tablespoon ghee

1 medium_piece (150g) brown onion, chopped finely

5 centimetre (25g) (2-inch) piece fresh ginger, grated

2 clove garlic, crushed

3 fresh long green chillies, chopped finely

2 teaspoon cumin seeds

2 teaspoon ground coriander

1 teaspoon ground turmeric

2 teaspoon garam masala

750 gram (1½ pounds) minced (ground) lamb

410 gram (13 ounces) canned diced tomatoes

2 large_piece (440g) tomatoes, chopped coarsely

1/3 cup (95g) yogurt

1 tablespoon lemon juice

1 cup (120g) frozen peas

2 tablespoon fresh coriander (cilantro), coarsely chopped

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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