Easy Lamb Keema - With Cumin and Coriander Seed Smoked Garlic

Ingredients:
450g/1lb lean lamb mince
10ml/2tsp rapeseed or vegetable oil
1 large onion, peeled and finely chopped
3 – 4 Cumin and Coriander Seed Smoked Garlic cloves, peeled and finely chopped or crushed
5ml/1tsp minced ginger or 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
1-2 green chillies, deseeded (if preferred) and finely chopped or 5ml/1tsp hot chilli sauce
45ml/3tbsp curry paste of your choice
3 medium tomatoes, chopped
5-10ml/1-2tsp white sugar
30ml/2tbsp tomato purée
75g/3oz peas (fresh or frozen)
Salt and freshly milled black pepper
Large handful freshly chopped coriander, to garnish

Method:

Heat the oil in a large non-stick frying pan and cook the onion  over a low heat for 10 minutes or until soft and lightly golden.

Add the ginger, Cumin and Coriander Seed Smoked Garlic, hot chilli sauce or fresh chillies and curry paste. Cook over a moderate heat for 1-2 minutes, stirring occasionally.

Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed. During the last 5 minutes add the peas. Remove from the heat and stir through the herbs.

During the last 5 minutes add the peas. Remove from the heat and stir through the herbs.

Use as required or cool quickly, transfer into plastic container and freeze for up to 3 months.

 


Acknowledgements

Based on a recipe featured on Simply Beef and Lamb


SMOKED GARLIC

Buy Cumin and Coriander Seed Smoked Garlic


 

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