Cook at home

Lamb Keema with Peas

Spiced minced lamb cooked with onion, tomato and green peas, served with basmati rice.

Ingredients

• 1 1/4 lb ground lamb
• 1 tbsp vegetable oil
• 1 onion, finely diced
• 4 clove garlic, minced
• 1 tbsp ginger, grated
• 2 tsp cumin
• 2 tsp coriander ground
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cardamom
• 1 tomato, chopped
• 3/4 tsp salt
• 1 cup green peas
• 2 tbsp fresh cilantro, chopped
• 1 1/2 cup basmati rice

Steps

1. Cook the rice according to package directions.
2. Heat the oil in a large skillet over medium heat and cook the onion 8 minutes until deep golden. Add the garlic and ginger for 1 minute.
3. Add the lamb and brown 8 minutes, breaking it up, until it reaches 160 F (71 C) and no pink remains. Spoon off excess fat if you like.
4. Stir in the cumin, coriander, turmeric, paprika, cardamom, tomato, salt and 1/2 cup water. Simmer 10 minutes.
5. Add the peas and cook 3 minutes. Top with cilantro and serve over rice.