Lamb keema

Lamb keema

Photographer: HFG staff

Our healthy lamb keema recipe is made with lean lamb mince, peas and lots of wonderful aromatic herbs and spices. An Indian treat best served with mint yogurt and mini naan breads.

Serves: 4

Time to make: 35 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

cooking spray oil
1 onion, chopped
4 tablespoons fresh ginger, grated
2 tablespoon tomato purée
400g lean lamb mince
1 teaspoon ground cumin
½ teaspoon chilli powder, plus extra to sprinkle
½ teaspoon ground turmeric
1/2 cup reduced-salt lamb or chicken stock
1 3/4 cups frozen peas
bunch spring onions, sliced
150g low-fat natural yogurt
handful fresh mint, shredded
4 reduced-fat mini naan breads, warmed, to serve

Instructions

Stay Awake

1 Spray a large pan with oil and set over a medium-high heat, then fry the onion for 10 min or until softened. Add the ginger, tomato purée and mince, then fry for 5 min, stirring occasionally, or until the mince is evenly browned.

2 Add the cumin, chilli, turmeric and stock, then simmer for 12–15 min, stirring now and then. Stir through the frozen peas and most of the spring onions, then cook for 2–3 min more until hot.

3 Meanwhile, put the yogurt in a small bowl and top with the shredded mint and a pinch of chilli powder. Serve the lamb with the remaining spring onions, the minted yogurt and warmed naan breads.

Variations

Serve the curry with basmati rice instead of naan, if you prefer.

Nutrition Info (per serve)

Calories 435cal

Kilojoules 1820kJ

Protein 31.1g

Total fat 16.5g

–Saturated fat 6.8g

Carbohydrates 41.4g

–Sugars 10.3g

Dietary fibre 8.1g

Sodium 354mg

Calcium 237mg

Iron 5.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.