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Clean recipe · andy-cooks.com

Ground Lamb Curry For One (Keema)

This is my quick lamb keema for one, with warm spices, garlic, ginger, tomatoes and peas served over steamed rice.

Original recipe: andy-cooks.com

Yield:
1 servings
Prep:
0 hr 10 min
Cook:
0 hr 15 min
Total:
0 hr 25 min
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Ground Lamb Curry For One (Keema)

Ingredients

  1. 1 brown onion
  2. 5 cloves garlic
  3. 1 thumb-sized piece of ginger
  4. 1 tbsp peanut (or neutral flavoured) oil
  5. 200g (7 oz) lamb mince
  6. ½ tsp garam masala
  7. ¼ tsp ground chilli
  8. ½ tsp ground cumin
  9. ½ tbsp ground coriander
  10. 400g (14.5 oz) tinned crushed tomatoes
  11. 70g peas (fresh or frozen)
  12. salt to taste
  13. 1 cup steamed rice to serve

Instructions

  1. PREP YOUR INGREDIENTS

    Peel and finely dice the onion then set aside.
  2. Peel the ginger and garlic, then finely grate both and set aside.

  3. THE COOK

    Place a medium saucier or saucepan over high heat. Add the oil and wait for it to heat. Add in the diced onion with ¼ tsp salt and sweat for 2 minutes, stirring often until the onions become translucent.
  4. Add in the lamb mince, grated ginger, garlic and ground spices. Stir and sear until the spices become fragrant and the mince has lightly browned.
  5. Add in the tinned tomatoes with a splash (50ml) of water. Stir and reduce the heat to a medium simmer for 8 minutes.
  6. Add in the peas, if using fresh peas, cook for 4 minutes until soft. If the peas are pre-frozen, they take just 2 minutes to heat through.
  7. Taste and adjust the seasoning if necessary. Serve over steamed rice and enjoy.