This is a simple and cheap curry to whip up and it’s full of flavour. Grab some naan breads from your local takeaway and serve with some mango chutney and extra yogurt.
Keema with Peas – to serve 4
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 4cm piece ginger, grated
- 2 green chillies
- 3 tbsp oil
- 500g lamb mince
- 2 tbsp garam masala
- 2 tsp turmeric
- 200g chopped tomatoes (from a can or use 2 medium fresh tomatoes)
- 2 tbsp natural yogurt
- 200g frozen peas
- 1 small bunch coriander, chopped
Chop the onion, garlic, ginger and chillies in a food processor.
Heat the oil in a large frying pan and fry the mixture until very fragrant. Add the mince and fry until starting to brown, stirring to break up the lumps.
Add the spices and fry for a minute before adding the tomatoes. Bring to a simmer, cook for a minute, then stir in the yogurt and some salt and pepper. Add a splash of water if the mixture looks dry, then cook for half an hour.
Add the frozen peas and cook for 5 minutes, then stir in the coriander.
(Original recipe from BBC Good Food)