Lamb Keema with Peas and Rice

Make lamb keema with peas and rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
300 g Lamb mince, lean (Weighed raw.)
100 g Onion
150 g Frozen peas
200 g Chopped tomatoes, tinned
2 tbsp, about 30 g Indian curry paste
2 cloves, about 6 g Garlic
60 g Greek yogurt, 0% fat
300 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
A thumb, grated Fresh ginger
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Fry the mince in a dry pan over a high heat, breaking it up, for six minutes until browned. Tip off any fat that has pooled.
2. Add the chopped onion and cook for five minutes, then the garlic, ginger and curry paste for two minutes more.
3. Add the tomatoes and half a tin of water and simmer for ten minutes. Add the peas for the last three.
4. Take off the heat, stir in the yogurt and coriander and serve over the rice.

Contains milk.
Some jars contain mustard seed. Check the label.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/lamb-keema-peas-rice

AI-generated images illustrating the recipe.

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