Lamb Keema with Peas and Rice
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Lamb mince is the fattiest mince in the table at 12 g per 100 g. Tipping off the pooled fat after browning takes some of that out of the pan, though not out of the figures, which count what went in. Beef mince at 5% brings the plate down by about 90 kcal.
Yogurt goes in off the heat or it splits. Sixty grams of 0% is a mild finish; 5% Greek yogurt in its place adds about 12 kcal a plate.

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