Lamb keema

I only tried this for the first time recently; I wondered how I’d got through life without this recipe. So incredibly easy and quick to make, and absolutely full of flavour. Not strictly traditional adding Thai curry paste I know, but I felt it needed another subtle dimension. Up to you whether you add it. I picked up the yoghurt and butter trick from one of our clients, Nazia, it really enriches the curry.
  • Serves
  • Prep
    10 mins
  • Cook
    30 mins
  • Difficulty
  • 300g lamb mince olive oil
  • 1 white onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 small (ish) piece fresh root ginger, peeled and finely chopped
  • 1 small green chilli, deseeded and finely chopped
  • 1 small red chilli, deseeded and finely chopped
  • 2 tbsp curry paste (I was a bit ‘fusion’, I used Indian and a bit of red Thai)
  • heaped teaspoon of turmeric
  • 3 ripe medium tomatoes, chopped
  • 1 tsp sugar
  • 2-3 tbsp tomato purée
  • 100g frozen peas sea salt
  • 2 heaped teaspoons of butter
  • 2 dessert spoons of natural yoghurt
  • handful freshly chopped coriander, to garnish
By the way, I often use frozen chopped onion, garlic, chilli and ginger. It saves loads of time if you’re trying to cook in a hurry and they all retain their nutrition excellently.
Heat the oil in a large frying pan and cook the onion, chilli, ginger and garlic over a low heat for a few minutes until soft and golden.

Add the curry paste, turmeric and tomatoes and cook for 1 – 2 minutes stirring occasionally.

Add the lamb and fry for about 5 minutes until browned, then stir in the sugar, yoghurt and tomato puree. Bring to a simmer, season and check the spice, if not spicy enough add some chilli flakes, continue to gently simmer uncovered for 20 minutes. Give it a stir now and then and add a little water if needed.

A couple of minutes before the end of cooking add the peas and butter and stir in the coriander (leaving a bit to garnish). The peas should sty bright green and plump.
Nutrition info
Lamb is an excellent source of Vitamin B12, which plays a role in DNA production and nervous system health as well as in the production of red blood cells. It also provides iron for good oxygen transport.

Tomatoes are a good source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for helping to control blood sugar.

Peas provide lots of vitamin K for healthy blood clotting.

Spices provide a raft of minerals, and turmeric is said to have strong anti-inflammatory properties.
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