Peas and Carrots Keema
Prep time
Cook time
Total time
This is exactly what we needed tonight and it feels so good to eat a hot meal again! Peas and carrots lamb keema with leftover hummus from snack, oven roasted chickpeas (just delicious and moreish, luckily there was some left!) cucumber and rice
Author: Hannah
Serves: 4
Ingredients
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 tsp grated ginger
- 2 finely grated carrots
- 500g lamb
- mince
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 can chopped tomatoes
- a few handfuls of frozen peas
Instructions
- Chop the onion, garlic and ginger.
- Heat a splash of oil in a large frying pan and fry the mixture until it becomes soft and translucent.
- Add the mince and carrots, fry until they begin to brown.
- Add the spices and fry for 1 min.
- Add the tomatoes and bring to a simmer, cook for 1 min.
- Season
- Add a splash of water if you need to, then cook the mixture for 30 mins.
- Add the frozen peas and cook for 5 mins.
- Serve with mint yogurt, flatbread, rice, salad etc
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