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Lamb Keema with Peas and Rice

Fragrant spiced lamb mince with sweet peas, served over rice.

Ingredients

• 1 tbsp vegetable oil
• 500 g lamb mince
• 1 onion
• 3 garlic cloves
• 20 g fresh ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp garam masala
• 400 g tinned chopped tomatoes
• 150 g frozen peas
• 300 g basmati rice
• 15 g fresh coriander

Method

1. Chop the onion, and peel and grate the garlic and ginger.
2. Heat the oil in a large pan over a high heat. Add the mince and fry for 6 minutes, breaking it up, until browned with no pink.
3. Turn the heat down to medium. Add the onion and cook for 6 minutes until soft.
4. Stir in the garlic, ginger, cumin, ground coriander and garam masala and cook for 1 minute.
5. Add the tomatoes and simmer for 15 minutes, stirring now and then.
6. Stir in the peas and cook for 5 minutes more.
7. Meanwhile, cook the rice following the packet instructions.
8. Taste the keema and season with salt and pepper. Scatter with chopped fresh coriander and serve over the rice.