Mild Keema with Rice

• 500 glamb mince
• 200 mlhot chicken stock
• 2 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 160 gfrozen peas
• Fine salt, to taste
• 1onion, finely diced
• 3garlic cloves, grated
• 25 gfresh root ginger, grated
• 2 tbspmild curry powder
• 1 tspground cumin
• 280 gbasmati rice, rinsed
• 1bay leaf, optional, removed before serving (optional)
• 20 gunsalted butter
• 15 gcoriander leaves, torn
• ½lemon, cut into wedges, optional (optional)
• 1 tbspvegetable oil
• Black pepper, to taste
• 150 gfull-fat Greek yoghurt (optional)
• 4 tbspmango chutney, optional (optional)
• 4naan breads, about 90 g each, optional (optional)

Method

1. 1Heat a large deep frying pan over a medium-high heat with the tablespoon of vegetable oil. Season the lamb mince generously with salt and pepper, then add it to the pan in two batches. Fry each batch for 8 to 10 minutes, breaking it up with a wooden spoon, until properly browned with crisp edges and the liquid has cooked off.
2. 2With all the mince back in the pan, stir in the onion with a pinch of salt and cook for 6 minutes until softened and translucent, scraping up the brown stuck bits from the base as you go.
3. 3Add the garlic and ginger and cook for 30 seconds, just until fragrant; no more.
4. 4Tip in the curry powder and ground cumin and fry them in the oil for 30 to 60 seconds until fragrant and toasty. Stir in the tomato puree and cook for 1 minute more to take the raw edge off.
5. 5Pour in the chopped tomatoes and the hot chicken stock, scraping up anything still clinging to the base of the pan. Simmer gently for 15 minutes until the sauce looks glossy and slightly thickened, with little pools of fat catching the light on the surface.
6. 6Stir in the frozen peas and simmer for 5 minutes until tender and bright green.
7. 7As soon as the tomato sauce starts simmering, melt the butter in a saucepan. Add the rinsed rice and optional bay leaf and stir for 1 minute. Add 520 ml boiling water, or the amount specified on the packet, bring back to a simmer, cover and cook on the lowest heat for 12 minutes or until tender.
8. 8Rest the rice off the heat, covered, for 5 minutes, then remove any bay leaf and fluff with a fork. Check the mince is cooked through and piping hot.
9. 9Serve the keema over the rice with torn coriander. Add optional lemon wedges, Greek yoghurt, mango chutney and warmed naan if using.

Per serving

kcal

729

protein

35g

fibre

8g

carbs

76.8g

fat

31.2g