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Minced Lamb, Lentil & Pea Keema (Core)

G: 10st7lb
#1
MINCED LAMB, LENTIL AND PEAS KEEMA (CORE)

Serves 4

1 tsp Cumin Seeds
1 Large onion, chopped
1cm Root Ginger, grated
2 Garlic Cloves, crushed
2 tsp Ground Coriander
1 tsp Ground Cinnamon
1 tsp Ground Mixed Spice
1/2 tsp Gound Turmeric
1/2 tsp Ground Nutmeg
1/2 tsp Chilli Powder
300g Extra Lean Minced Lamb ( or beef )
400g Canned Chopped Tomatoes
2 tbsp Red Lentils
2 tbsp Frozen Peas
2 tbsp Low-Fat Natural Yogurt
2 tbsp Chopped Fresh Coriander
Salt and Freshly Ground Pepper

Spray saucepan with frylight, add cumin seeds and fry until they pop. Add the onion,
ginger and garlic and cook for 7-8 minutes, or until golden brown.

Add the coriander, cinammon, mixed spice, turmeric, nutmeg and chilli powder. Stir
fry over a low heat for 2 minutes.

Add the minced lamb and continue to stir frying until the meat has browned and is
crumbly.

Add the chopped tomatoes, lentils and 150ml water. Cover and simmer for 15 minutes.

Add the peas and simmer for 5 minutes. Stir in the yogurt and fresh coriander. Heat
gently - do not boil!! Season, to taste, with salt and pepper
 
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