Serves 10

373

LAMB KEEMA

To my surprise, this has been one of my most popular meals online. I think it might be because it's shares qualities from the beloved spag bol and the UK's favourite dish, the curry. And the best thing about this dish is that you can cook up a double batch so quickly and easily yet serve up what feels like a proper feast!

20 min

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Ingredients

  • 2 tbsp olive oil
  • 100g frozen onions
  • 50g frozen garlic
  • 50g frozen ginger
  • 2 tbsp garam masala
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tbsp turmeric
  • 1 kg lamb mince
  • basmati rice (90g uncooked per adult, 50g per child)
  • 400g chopped tomatoes
  • 100g frozen sweetcorn
  • 100g frozen peas
  • 30g fresh coriander
  • 100g greek natural yoghurt
  • mini popadoms

Instructions

  1. Warm a large, high-sided saucepan with the olive oil
  2. Brown frozen onions, frozen garlic, frozen ginger
  3. Add spices and mix for 1 min
  4. Add lamb mince bit by bit into pan and brown all over
  5. Cook rice according to packet instructions
  6. Add chopped tomatoes to spicy lamb mince
  7. Allow to cook off for 10 mins
  8. Add frozen sweetcorn and frozen peas and allow 3 mins to cook through
  9. Serve half with cooked rice, popadoms and natural yoghurt
  10. Freeze and label the remainder for next week
  11. ENJOY!

Nutrition

Calories

373 cal

Fat

23 g

Carbs

18 g

Protein

21 g
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