Free-range lamb slow-cooked in a spicy and aromatic tomato-based curry sauce is tender and delicious. Serve with rice and naan and garnish with yoghurt and coriander.
Heat half the oil in a large non-stick pan and brown the lamb in batches for 3-4 minutes. Spoon into a 1.2L heatproof casserole dish.
Add the remaining oil to the same pan and cook the onion, garlic, ginger and spices for 3-4 minutes or until soft and golden. Spoon into the casserole dish.
Add the tomatoes, tomato purée and stock. Bring to the boil, reduce the heat, cover and cook for 2 hours or until the lamb is tender, stirring occasionally. Season if required.
Add the vegetables, cover and continue to cook for a further 30 minutes.
Remove from the heat, discard the cinnamon stick and garnish with the yogurt and coriander.
Serve with basmati rice and a selection of Indian relishes and poppadoms or naan bread.
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.
Try these succulent lamb burgers with chickpeas and Middle Eastern flavours plus mango chutney for an added twist!. Serve with a delicious fresh pea houmous. Recipe supplied by Ali Imdad in association with Simply Beef and Lamb.
