Ground Lamb Curry For One (Keema)
Recipe: https://recipestripper.com/recipes/6a9bde1e-638d-4216-93e1-095224557236
Original source: https://www.andy-cooks.com/blogs/recipes/ground-lamb-curry-for-one-keema
Recipe image: https://www.andy-cooks.com/cdn/shop/files/20260903022647-andy-20cooks-20-20easy-20lamb-20keema-20for-20one-20recipe.jpg?crop=center&height=1200&v=1788402410&width=1200

This is my quick lamb keema for one, with warm spices, garlic, ginger, tomatoes and peas served over steamed rice.
Yield: 1
Prep time: PT0H10M
Cook time: PT0H15M
Total time: PT0H25M

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

Instructions
1. [PREP YOUR INGREDIENTS] Peel and finely dice the onion then set aside.
2. [PREP YOUR INGREDIENTS] 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. [THE COOK] 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. [THE COOK] Add in the tinned tomatoes with a splash (50ml) of water. Stir and reduce the heat to a medium simmer for 8 minutes.
6. [THE COOK] 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. [THE COOK] Taste and adjust the seasoning if necessary. Serve over steamed rice and enjoy.