Lamb Keema with Peas

My rummage in the freezer today discovered a pack of minced lamb. First thoughts were lamb koftas  with salad and wraps but then I remembered eating this recipe for the first time when I visited Agra and the Taj Mahal, most beautiful building I have ever seen. It's a quick, easy and feisty meal to throw together after work and definitely healthier than a takeaway! To ring the changes you could add some baby spinach at the end of cooking.  

Ingredients

1 large onion, chopped

2 garlic cloves, chopped

4cm piece ginger, grated

2 green chillies, with seeds

3 tbsp oil

500g lamb mince

2 tbsp garam masala or madras curry powder

2 teasp turmeric
1 teasp ground cumin, coriander, optional
3 cloves, optional
A tin chopped tomatoes, use half and then add more if the keema is too dry

2 tbsp natural yogurt

200g frozen peas or baby spinach if you fancy a change

1 small bunch coriander, chopped. 

Method

Chop the onion, garlic, ginger and chillies together in a food processor. I use a mini chopper that featured as a Delia cheat a few years ago, photo below. Heat the oil in a large frying pan and fry the mixture until it smells amazingly fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps. Add the spices and fry for 1 minute being careful not to let them catch and burn. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and plenty of black pepper. Add a splash of water if you need to or some more tomato, then cook the mixture for 30 minutes on a low heat. Add the frozen peas and cook for 5 minutes, then stir in the coriander. Serve with naan bread or chapatis with poppadums, chutney, lime pickle and some more yoghurt on the side or as a starter. 

My mini chopping machine