Monday, 27 December 2010

Lamb Keema

2tbsp oil
1 onion, finely chopped
1 garlic clove, grated
tin chopped tomatoes
2 1/2 cm piece of ginger, grated
1 red birds eye chilli, finely chopped with seeds
1 1/2 tsp salt
1 tsp cumin
1 tsp ground coriander
1 tsp turmeric
2 handfuls chopped fresh coriander
750g lamb mince
250g frozen peas
250ml boiling water
juice of half a lime

Heat the oil in a wide saucepan then add the onion and garlic.  Cook over a high heat until they become golden brown.

Turn the heat down and add the tomatoes, ginger, chilli, salt, spices and a handful of the chopped coriander.  Stir until the mixture becomes shiny, then add the mince and break up with a fork in the sauce.

Add the frozen peas and stir everything together for a few minutes then add 250ml boiling water.  Bring the pan to the boil and then turn down to a gentle simmer.

Cook for about 20 - 30 minutes by which time most of the water should have evaporated and the lamb will be tender and the peas cooked through.

Squeeze in some lime juice to taste and sprinkle the remaining coriander.  Serve with rice and naan bread.