Lamb Keema

Name: Lamb Keema
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 Tbsp vegetable oil; 2 onions, finely chopped; 500g lamb mince; 3 cloves garlic, crushed; 3 tsp finely grated fresh ginger; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1 beef stock cube; 11⁄2 cups frozen peas; 1 large carrot, coarsely grated; 1⁄4 cup chopped coriander, plus extra to serve; 3 cups cooked basmati rice; 3⁄4 cup tzatziki, to serve

10 minutes + 35 minutes Serves 4

Lamb Autumn Rice Coriander

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Ingredients

1 Tbsp vegetable oil
2 onions, finely chopped
500g lamb mince
3 cloves garlic, crushed
3 tsp finely grated fresh ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 beef stock cube
11⁄2 cups frozen peas
1 large carrot, coarsely grated
1⁄4 cup chopped coriander, plus extra to serve
3 cups cooked basmati rice
3⁄4 cup tzatziki, to serve

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Method

1. Heat oil in a frying pan over medium heat. Add onion, and cook, stirring for 5 minutes, or until soft.

2. Add mince, and cook, stirring to break up lumps, for 5 minutes, or until browned. Add garlic, ginger and spices. Cook, stirring for 1 minute, or until fragrant.

3. Add crumbled stock cube and 11/2 cups of water. Simmer, covered, for 15 minutes. Stir in peas and carrot; simmer, uncovered for 2 minutes more or until soft. Stir in chopped coriander. Season to taste.

4. Spoon rice onto serving plate. Top with keema and extra coriander. Serve with tzatziki.

Tip: For a dairy free option, replace tzatziki with coconut yoghurt.