Lamb keema is hugely popular across the Indian subcontinent and the comforting combination of minced lamb, peas and gravy make this a perfect choice for curry aficionados and newbies alike. Feel free to add more or less chilli sauce according to your own preference!
Heat the oil in a large frying pan and cook the onion and garlic over a low heat for 10 minutes. Add the ginger, hot chilli sauce and curry paste. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
Add the lamb and stir-fry for 2-3 minutes, add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed.
10 minutes before the end of the cooking time add the peas. Garnish with the coriander and serve with flat or naan bread or basmati rice.
Image and recipe courtesy of AHDB from Simply Beef and Lamb