Lamb Keema with Lime Pickle and Parathas

Name: Lamb Keema with Lime Pickle and Parathas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp Garam Masala; 3 Garlic Cloves, grated.; 1.5 tbsp Ginger, peeled and grated; 2 tbsp Lime Pickle; 4 Garlic Paratha; 1 tsp Cumin; 200g Natural Yoghurt; 1 White Onion, peeled and sliced; 500g Lamb Mince; 1 tsp Tumeric; Maldon Salt, to taste; 2 tbsp Tomato Puree; 5 Spring Onions, sliced; 1 tbsp Vegetable Oil; 2 Brown Rice; 150g Peas; 30g Coriander, chopped

10m prep time

30m total time

Easy level

17 ingredients

A quick and simple recipe packed full of lamby, spiciness. The secret ingredient for maximum flavour in quick time is a generous spoonful or 2 of lime pickle. Served with warmed parathas and a spoonful of natural yoghurt to cut through the rich lamb. We recommend using the bread to scoop up the lamb. It's a seriously satisfying way to eat, if not a little messy! Add rice for a more filling meal.

Method

Based on 4 servings, adjust as needed.

Step 1

Start by preparing the base of your Keema. Finely slice the onion and chop the ginger and the garlic. You could make a paste in a mini blender or food processor to speed up this process if you have one or use ginger and garlic paste as a quick cheat.

Step 2

Place a large frying pan or saute pan onto the stove and turn the heat to medium. Add the oil to the pan and when hot, add the onion, ginger and garlic. Season with salt and pepper and cook for 6-8 minutes on medium heat until slightly golden and softened.

Step 3

Add in the turmeric, ground cumin, garam masala and tomato puree and cook for a further 1 minute. Turn up the heat to high and add the minced lamb. Break the lamb up using a wooden spoon and mix around in the onion mix. Cook for 6-8 minutes until the lamb is browned all over.

Step 4

Add a splash of water (about 2 tbsp per serving), the lime pickle, peas and sliced spring onions. Stir well, season again with salt and pepper if needed and cook until the peas have defrosted. Stir through the chopped coriander.

Step 5

While the lamb is browning, heat a large frying pan on high heat. Add the paratha, one at a time and cook according to the packet instructions. You can cook these from frozen.

Step 6

Serve the Lamb Keema in bowls with a large spoonful of yoghurt and 1 paratha per person and brown rice, heated according to the packet instructions, if using.