Lamb Keema & Peas

• Ground lamb(500 g)
• Basmati Rice(300 g)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Peas(200 g)
• Rapeseed Oil(2 tbsp)
• Cumin(2 tsp)
• Ground Coriander(2 tsp)
• Turmeric(½ tsp)
• Garam Masala(2 tsp)
• Chili flakes(½ tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(2 tbsp)optional

Method

1. 1

   Rinse {Basmati Rice}. Finely chop {Onion}, mince {Garlic}, and grate or finely chop {Ginger}.

   ~10 min

2. 2

   Heat {Vegetable oil} in a large deep skillet or sauté pan over medium-high heat. Add {Onion} and cook until softened and lightly golden, about 5 minutes. Stir in {Garlic} and {Ginger} for 1 minute.

   ~6 min

3. 3

   Add {Ground lamb}, breaking it up well, and cook until no longer pink and starting to brown, about 6 minutes. Stir in {Cumin}, {Ground Coriander}, {Turmeric}, {Chili flakes}, {Salt}, and {Black pepper}. Cook for 1 minute, then stir in {Tomato paste}.

   ~7 min

4. 4

   Pour in {Canned tomatoes} and add 150ml water. Bring to a gentle bubble, then simmer for 12 minutes until thickened and glossy. Stir in {Peas} and {Garam Masala} for the last 3 minutes of cooking.

   ~12 min

5. 5

   Meanwhile, place {Basmati Rice} in a saucepan with 600ml water and a pinch of salt. Bring to a boil, cover, reduce the heat, and cook for 12 minutes. Remove from the heat and rest for 5 minutes, then fluff.

   ~12 min

6. 6

   Spoon the rice into bowls and top with the lamb keema. Scatter over {Fresh cilantro} if using.

   ~5 min