Poppadums with lime & coriander dip
Start your Indian meal in style with Meena Pathak's tangy dip - serve with plain poppadums
Lamb keema curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 large onionchopped
- 2 garlic cloveschopped
- 4cm piece gingergrated
- 2 green chillies
- 3 tbsp oil
- 500g lambmince
- 2 tbsp garam masala
- 2 tsp turmeric
- ½ a can chopped tomatoes(freeze the rest), or use 2 medium fresh tomatoes
- 2 tbsp natural yogurt
- 200g frozen peasor cooked fresh peas
- 1 small bunch corianderchopped
Nutrition: per serving
- kcal427
- fat27g
- saturates10g
- carbs17g
- sugars6g
- fibre4g
- protein30g
- salt0.33glow
Method
step 1
Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
step 2
Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.
