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Our healthy lamb keema recipe is made with lean lamb mince, peas and lots of wonderful aromatic herbs and spices. An Indian treat best served with mint yogurt and mini naan breads.
1 Spray a large pan with oil and set over a medium-high heat, then fry the onion for 10 min or until softened. Add the ginger, tomato purée and mince, then fry for 5 min, stirring occasionally, or until the mince is evenly browned.
2 Add the cumin, chilli, turmeric and stock, then simmer for 12–15 min, stirring now and then. Stir through the frozen peas and most of the spring onions, then cook for 2–3 min more until hot.
3 Meanwhile, put the yogurt in a small bowl and top with the shredded mint and a pinch of chilli powder. Serve the lamb with the remaining spring onions, the minted yogurt and warmed naan breads.
Serve the curry with basmati rice instead of naan, if you prefer.
Calories 435 cal
Kilojoules 1820 kJ
Total fat 16.5 g
Saturated fat 6.8 g
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