lentil and lamb keema
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
This easy minced (ground) lamb and lentil curry is filling and satisfying - perfect if you want to eat less meat, but not give it up entirely. Makes four generous portions.
Course:
Dinner
Cuisine:
Indian
Keyword:
keema
Servings: 4
Calories: 462 kcal
Ingredients
- 1 onion
- 1/2 to 1 tsp cayenne pepper
- 4 tsp each cumin and coriander
- 2 tsp each garlic powder and turmeric
- 1 tsp ground ginger
- 500 g lamb mince (ground lamb) Just over 1lb
- 1 can chopped tomatoes 400g/14oz
- 2 handfuls frozen peas
- 226 g red lentils Just over a US cup
- 1 vegetable stock cube
Instructions
-
Dice and fry the onion in a large frying pan or skillet.
-
Measure out and stir in the spices, and add the mince (ground meat)
-
Stir the mixture round 'til the lamb is well coated with spice and cook until it's browned on all sides.
-
Boil the kettle.
-
Add the canned tomatoes, peas and lentils, and 800ml (3.38 US cups) of freshly boiled water or vegetable stock.
-
Simmer for 20 minutes, or until the lentils are tender. Keep a jug of water on standby. Stir periodically, and add extra water if it's starting to stick. I used about 200ml extra (0.84 US cups)