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Lamb Keema

Lamb Keema

Lamb Keema

Serves
6

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Spring Meat Box

Ingredients

• 12 lean lamb cutlets or chops
• 2 tablespoons clear runny honey
• 2 tablespoons Dijon mustard
For the Herb Marinade:
• 3 tablespoons olive oil
• 1 tablespoon freshly chopped rosemary
• 2 tablespoons freshly chopped chives
• 2 fresh bay leaves, torn into pieces
• 2 garlic cloves, peeled and crushed
For the Minted Pea and Tomato Relish:
• 175g shelled peas (fresh or defrosted, if frozen)
• 2 spring onions, roughly chopped
• Small handful freshly chopped mint
• 1 tablespoon olive oil
• 2 tablespoons white wine or cider vinega

Method

Heat the oil then brown a chopped onion and
two crushed garlic cloves over a low heat,
adding a 2.5cm piece of fresh root ginger, 1-2
fresh green chillies and 3 tablespoons of curry
paste for a further 1-2 minutes over a moderate
heat.
Add 500g of lamb mince and stir-fry for 2-3
minutes, then add 3 medium chopped tomatoes,
1-2 teaspoons of white sugar, 2 tablespoons of
tomato puree and bring to the boil. Season, then
reduce the heat and cook uncovered for 20-25,
giving it an occasional stir. Add 75g of green peas
and cook for a further 5 minutes then garnish
with coriander and serve with naan bread,
poppadoms or plain basmati rice.

Buy ingredients

Spring Meat Box