Truly Yummy Lamb Keema
Gluten free and dairy free lamb keema recipe. Vegetable oil or olive oil, white onions, fresh root ginger, garlic, lean lamb mince, tin of Mutti chopped tomatoes, tin of chickpeas, ground turmeric, chilli powder, garam masala, salt, sugar, frozen peas, green chilli, frozen or fresh coriander.
Equipment
- 1 large pan with a lid
Ingredients
- 80 ml oil either vegetable or olive oil
- 2 small white onions chopped
- 5 cm piece of ginger grated
- 3 garlic cloves minced
- 500 g lean lamb mince
- 400 g tin of chickpeas drained and rinsed
- 400 g tin of chopped tomatoes recommend Mutti chopped tomatoes
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 2 tsp ground cumin
- 2 1/4 tsp garam masala
- 1 pinch salt
- 2 tsp sugar
- 200 ml water
- 150 g frozen peas
- 1/2 green chilli deseeded and finely sliced
- 2 tbsp frozen coriander or freshly chopped coriander
Instructions
- Turn the hob on to a medium heat. Add the oil to the pan and when hot add the onions, ginger and garlic. Fry slowly until the onions are soft. Put the lid on the pan to assist with softening the onions. If necessary and to avoid burning, add a drop of water.
- Next, add the lamb mince to the softened onion, garlic and ginger mix and fry until brown. Break up any large pieces with a spoon.
- Once the lamb is cooked through, add the tinned chopped tomatoes, drained chickpeas, ground turmeric, chilli powder, ground cumin, garam masala, salt, sugar and water. Give everything a good stir and bring to the boil. Cover with a lid and reduce the heat to low. Gently cook for 50 minutes and occasionally stir to ensure everything is cooking evenly.
- After 40 minutes of cooking, add the frozen peas and sliced green chilli. If you're not a chilli heat fan, remove the white and seeds from your sliced chilli or simply do not add any further chilli at this stage.
- Before serving stir through the frozen coriander or chopped fresh coriander.
- Best served with my truly yummy turmeric rice recipe, some gluten free poppadoms and a nice chilled drink.
