Easy Lamb Keema Curry

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 30 minutes

Ingredientes

2 tsp Sunflower oil

450 g Lean lamb mince

1 Onion (Peeled and finely chopped)

3 Garlic cloves (Peeled and crushed)

1 tsp Minced ginger (Or 1 inch piece fresh root ginger, grated)

2 tbsp Tomato purée

2 tbsp Curry paste (See notes)

400 g Chopped tinned tomatoes

1 tsp Sugar

200 ml Water

150 g Peas (Frozen)

Sea salt

Instrucciones

Heat the oil over a high heat in a large deep frying pan, or saute pan, and add the lamb mince. Fry for 5 minutes until coloured all over.

Turn the heat down to medium and add the onion, garlic, ginger, curry paste and tomato puree, cook for about 3-5 minutes, stirring regularly, until the onion has softened and everything is a deep rich colour.

Add the tomatoes, sugar, water and sea salt to season. Put the lid on and cook for 15 minutes, stirring occasionally.

Add the peas and cook for a further 3-5 minutes.

Nutrición

• Calorías: 383 kcal
• Grasa Total: 26 g
• Grasa Saturada: 12 g
• Grasa No Saturada: 13 g
• Grasa Trans: 2 g
• Colesterol: 82 mg
• Sodio: 238 mg
• Carbohidratos Totales: 15 g
• Fibra Dietética: 4 g
• Azúcares Totales: 8 g
• Proteína: 23 g