Lamb keema aloo with rice
Spiced lamb mince and soft potatoes in a thick tomato sauce, served on rice with a dollop of coconut yoghurt.
- Time45 min
- LevelEasy
- Costabout £2.23 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion for 8 minutes until golden.
8 min - 2
Add the garlic, ginger and all the spices and cook for 1 minute.
- 3
Add the lamb and brown for 8 minutes, breaking it up.
8 min - 4
Stir in the tomatoes, potatoes and 150 ml water. Cover and simmer for 20 minutes, until the potatoes are tender.
20 min - 5
Add the peas and cook for 3 minutes. Season well.
3 min - 6
Cook the rice in boiling water for 10 minutes and drain. Serve the keema on the rice with a spoonful of coconut yoghurt.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.