Keema (Mince & Peas curry)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
300g lean mince lamb2 tsp oil4 cloves garlic, crushed/choppedGinger root, 1", peeled and thinly sliced into strips1 - 2 green chillies, deseeded and very finely sliced1 tbsp coriander powdersalt to taste1 cup peas (frozen is fine)1 1/2 tbsp natural low-fat yogurt2 tsp cumin powder1 tbsp garam masalafresh ground black pepperjuice of 1/2 lemonfresh coriander (leaves and stalks), chopped1 onion, chopped3 tbsp curry paste (for recipe, see cookbook)
Heat oil in pan, add garlic & chillies, fry approx 1 min, stir in coriander powder.
Add the mince lamb and brown for 2 -3 mins.
Add the peas, curry paste and a good splash of hot water. Stir well and bring to bol, reduce heat and simmer until meat is cooked, approx 8 - 10 minutes.Stir occasionally, breaking up any lumps that form and adding a splash of water if necessary.
Stir in the yogurt, the remaining dry spices and the lemon juice.
The dish should not be dry, so if necessary add extra splashes of hot water.
Taste, season as necessary and serve with the coriander sprinkled on top.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Add the mince lamb and brown for 2 -3 mins.
Add the peas, curry paste and a good splash of hot water. Stir well and bring to bol, reduce heat and simmer until meat is cooked, approx 8 - 10 minutes.Stir occasionally, breaking up any lumps that form and adding a splash of water if necessary.
Stir in the yogurt, the remaining dry spices and the lemon juice.
The dish should not be dry, so if necessary add extra splashes of hot water.
Taste, season as necessary and serve with the coriander sprinkled on top.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 484.0
- Total Fat: 26.4 g
- Cholesterol: 69.9 mg
- Sodium: 128.3 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 4.5 g
- Protein: 21.0 g
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