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.
Spicy harissa paste adds lip-smacking flavours to free-range lamb, and slow-cooking ensures the meat is meltingly tender. Serve with couscous, natural yoghurt and pomegranate for a tasty celebratory meal.
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.
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.
