A homely Indian dinner…Keema matar

Ok, so you love Indian, but you don’t have too much time for complicated recipes that make you grind toasted whole spices and has a million different stages. Yes, believe me, those recipes are well worth it, but today you only have the head for a spaghetti bolognese or something like it. Well here’s a little recipe on that kind of level but it doesn’t leave you disappointed when it comes to that Indian flavour.
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keema matar minced lamb with peas
500g minced lamb
1 large onion diced
2tbsp groundnut oil
1 potato diced
1tsp chilli powder
1tbsp turmeric
1tbsp ground coriander
1/2tbsp fresh grated ginger
1/2tbsp crushed garlic
1tbsp garam masala
3 curry leaves
1tsp salt
200g chopped tomatoes
250ml water
4tbsp natural yogurt
2tbsp lemon juice
150g frozen peas
Chopped fresh coriander

Start by tipping all the spices, ginger, garlic, salt and one tablespoon of oil onto the minced lamb. Using your hands squash all the spices through the meat till it’s incorporated thoroughly (I love this part!). In a large nonstick pan, heat the other tablespoon of oil and gently sweat the onions till they are soft. Add the mince and potato and brown. Throw in the tomatoes, yogurt and water and simmer for 20-30 minutes (adding more water if its drying up). Add the lemon juice and frozen peas and cook for a further 5-10 minutes, making sure the potato is cooked. Serve with rice or Indian breads and sprinkle with coriander.

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