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Grass Fed Lamb Keema With Peas

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1 large onion - chopped
2 garlic cloves - chopped
4cm piece ginger - grated
2 green chillies
3 tbsp oil
454g lamb mince
2 tbsp garam masala
2 tsp turmeric
½ a can chopped tomatoes or use 2 medium fresh tomatoes
2 tbsp natural yogurt
200g frozen peas or cooked fresh peas
1 small bunch coriander, chopped


Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.

Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with some rice if you wish (it goes perfectly on its own), an extra sprinkle of coriander and a spoonful of yogurt.


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