The finished recipe. Lamb Keema with Peas and RiceIngredients 1 to 6. 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 GarlicIngredients 7 to 10. 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 corianderStep 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.Step 2. Add the chopped onion and cook for five minutes, then the garlic, ginger and curry paste for two minutes more.Step 3. Add the tomatoes and half a tin of water and simmer for ten minutes. Add the peas for the last three.Step 4. Take off the heat, stir in the yogurt and coriander and serve over the rice.
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