Lamb Keema
Proper spiced lamb mince. The kind of thing you'd get at a good curry house but for a fraction of the price.
Ingredients
Makes 4 portions
- 500.00 grams lamb mince
- 1.00 piece(s) onion , finely diced
- 3.00 clove(s) garlic cloves , minced
- 1.00 piece(s) fresh ginger , grated
- 1.00 tin(s) tinned chopped tomatoes
- 2.00 teaspoon ground cumin
- 2.00 teaspoon ground coriander
- 1.00 teaspoon chilli flakes
- 100.00 grams spinach , stirred in at the end
- 1.00 tablespoon olive oil
Per portion
Method
-
1
Heat oil in a large pan. Brown the lamb mince over high heat for 5 minutes, breaking it up as you go.
⏱ About 5 mins
-
2
Remove the lamb. Soften the onion in the same pan for 3 minutes.
⏱ About 3 mins
-
3
Add the garlic, ginger, cumin, coriander and chilli flakes. Stir for 1 minute.
⏱ About 1 mins
-
4
Return the lamb. Add the tinned tomatoes. Stir well and bring to a simmer.
-
5
Simmer for 25 minutes until thick and rich.
⏱ About 25 mins
-
6
Stir in the spinach until wilted. Season well and serve.
⏱ About 1 mins
📦 Batch Cooking Guide
Storage
Fridge 4 days. Freezes well for 3 months.
Reheating
Pan or microwave. Add a splash of water.
Serving ideas through the week
Day 1: With cauliflower rice. Day 2: Stuffed in peppers. Day 3: Cold on a salad with yoghurt.
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