Lamb and Pea Keema Curry

Ingredients:

• 1 tablespoon oil
• 1 onion, finely chopped
• 500 grams minced lamb
• 1 teaspoon cumin seeds
• 2 tablespoons curry paste
• 200 milliliters chicken stock
• 200 grams frozen peas
• 1 lemon, juiced
• 3 tablespoons fresh coriander
• basmati rice, warmed naan bread and thick natural yogurt

Directions:

1. Heat the sunflower oil in a large non-stick frying pan over a medium heat. Add the onion and cook for 5 minutes or until starting to brown. Increase the heat to high, add the lamb mince and cook for 5 minutes, until browned.

2. Stir in the cumin seeds and curry paste. Cook for 2 minutes, then stir in the chicken stock. Add the petit pois (no need to defrost) and bring to the boil. Simmer for 5-10 minutes, until most of the liquid has evaporated.

3. Squeeze over a little lemon juice and add 3 tablespoons chopped fresh coriander. Serve with steamed long grain rice, warmed naan bread and a spoonful of thick natural yogurt.

(Serves 4)

A tasty lamb and pea curry recipe that you'll have on the table faster than a takeaway delivery

Source - traditional