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Lamb keema

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Recipe Ingredients

  • 500g lean lamb mince
  • 1 onion, finely sliced
  • 1 garlic clove, finely chopped
  • ½ tsp turmeric
  • 2 tsp garam masala
  • 200ml beef stock
  • 400g can chopped tomatoes
  • 200g frozen peas
  • 1 tbsp flaked almonds

Recipe Directions

  1. Heat a large frying pan over a high heat and fry the mince for 5 minutes or until golden, stirring frequently to break up the meat. Transfer the mince to a bowl using a slotted spoon, leaving behind as much fat as possible in the pan.
  2. Discard all but about 1 tablespoon of the lamb fat in the pan and fry the onion for 10 minutes or until softened. Add the garlic and spices, and fry for 2 minutes, then return the lamb to the pan together with the stock and tomatoes.
  3. Simmer for 10 minutes or until the mixture has thickened. Add peas and cook for 2 minutes more. Season well, then scatter over the flaked almonds and serve with rice or nan bread.


EACH SERVING 1 352kJ, 19g fat (8g saturated), 11g carbohydrate (6g total sugars).

Each Serving:

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