Lamb keema curry

• large onion↗1

  chopped

• garlic cloves↗2

  chopped

• ginger↗4cm piece

  grated

• green chillies↗2
• oil3 tbsp tbsp
• lamb↗500g g

  mince

• garam masala↗2 tbsp tbsp
• turmeric↗2 tsp tsp
• chopped tomatoes½ a can

  (freeze the rest), or use 2 medium fresh tomatoes

• natural yogurt↗2 tbsp tbsp
• frozen peas↗200g g

  or cooked fresh peas

• small bunch coriander1

  chopped

Step-by-step instructions

1. 1

   Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.

2. 2

   Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.