Lamb Keema Curry

If you're looking for a great midweek curry with a difference then this authentic traditional Indian dish is an absolute hit and is ready to eat in under an hour! This affordable hearty dish is bursting full of flavour and is super-easy to cook without needing a whole load of ingredients you've never even heard of, and is a great meal to batch-cook for those busy weeks we are all too familiar with!

Lamb is a favourite of mine and this beautiful dish showcases the rich flavours of the delicious meat whilst balancing a subtle kick of spice and heat. I remember the first time experimenting with this dish and my nose being filled with with beautiful aromas transporting me right to the heart of India. Nothing could prepare me, however, for that first mouthful! A flavour explosion of spices and succulent meat, this curry goes perfectly with a flatbread and basmati rice infused with lime and bay leaves.

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Ingredients:

• Sunflower Oil                                                                   
• Cumin seeds, (1 tsp)
• 1 Red onion, (roughly chopped)
• 1 Green chilli, (finely diced)
• 2 Garlic cloves, (grated)
• Knob of ginger, (grated)
• Ground cumin, (2 tsp)
• Ground coriander, (2 tsp)
• Lamb mince, (500g)
• Chopped tomatoes, (400g)
• Lamb stock, (500ml)
• Brown sugar, (1 tbsp)
• Frozen peas, (100g)
• Fresh mint leaves, (chopped)
• Sea salt to taste

Method:

1. Heat a glug of the oil in a pan and add the cumin seeds, fry for 1 min until aromatic.                       Add the onion and chilli, fry for 5 mins.                                                                                                        Add the garlic, ginger, ground cumin and coriander on a low heat for 2 mins.
2. Turn the heat back up and add the lamb mince for 7-8 mins stirring regularly to break up the meat.
3. Once the meat is nice and browned pour in the tomatoes, stock and sugar. Stir and bring to a boil before leaving to simmer for approx. 30 mins stirring occasionally until most of the excess liquid has been absorbed.                                                                                                                                  In the final 2 mins add the peas into the mix and stir through until nice and tender.
4. Stir through the chopped mint leaves with salt to taste and decorate with mint florets.