© J Sainsbury plc 2020
Keema curry
Keema curry
A tasty healthier curry, made with minced lamb along with peas, sometimes referred to qeema too.
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2.5 cm piece of root ginger, peeled and finely chopped
- 500 g lamb mince
- 1 tbsp mild curry powder
- 2 tbsp tomato purée
- 500 ml 1 reduced salt vegetable stock cube
- 390 g chopped tomatoes
- 1 tbsp tomato ketchup
- 300 g long grain rice
- 50 g frozen garden peas
- 50 g spring onions, washed and chopped
Method
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1
Heat the oil in a saucepan. Add the onion, garlic and ginger and fry until soft.
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2
Add the mince and brown quickly. Then add the curry powder and cook for a further minute.
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3
Add the tomato purée, stock, chopped tomatoes, peas and ketchup, and mix well. Simmer for 15 minutes until thickened.
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4
Meanwhile, bring a pan of water to the boil, add the rice and cook for 12-15 minutes. Drain.
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5
Three minutes before the end of the curry cooking time, add the peas to the curry. Serve with the rice, and scatter over the spring onions.
