Easy Lamb Keema Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 383 kcal
• Total Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 13 g
• Trans Fat: 2 g
• Cholesterol: 82 mg
• Sodium: 238 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 23 g