LAMB KEEMA WITH PEAS

 

A simple, gently spiced lamb dish with tomatoes and sweet green peas.

Serves 2 | About 35 minutes

INGREDIENTS:

• 2 teaspoons Just Ghee Original Ghee
• 250g lean lamb mince
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon grated fresh ginger
• 200g chopped tinned tomatoes
• 150g frozen peas
• ½ teaspoon ground cumin
• ½ teaspoon garam masala
• ¼ teaspoon turmeric
• 100ml water, plus extra if needed
• Salt, to taste
• A squeeze of lemon
• Fresh coriander, to finish (optional)

METHOD:

1. Melt the ghee in a frying pan over medium heat. Add the onion and cook for 5 minutes until softened.

2. Add the lamb mince and cook for 5–6 minutes, breaking it up until evenly browned.

3. Stir in the garlic, ginger, cumin and turmeric. Cook for 30 seconds.

4. Add the tomatoes and water. Cover and simmer gently for 10–12 minutes, stirring occasionally.

5. Stir in the peas and garam masala. Cook uncovered for another 5 minutes, adding a splash of water if needed. Check the mince mixture reaches 75°C for 30 seconds.

6. Season with salt and lemon juice. Finish with coriander if using.

Serve with wholemeal chapatis or basmati rice.

GHEE TIP
A small amount of ghee is enough to soften the onion and carry the aroma of the spices through the dish.