This is a really quick, tasty and economical mid week curry that all the family will love. Minced lamb cooks quickly, but try to use lean mince to keep the fat content down. Traditionally a mild curry, you can increase the heat if you like. It is quite a ‘dry’ curry without too much sauce so is best served with Naan bread, but you can serve it with boiled or steamed rice. Top with a dollop of yogurt or with mango chutney if liked.
Prep time: 15 mins
Cooking time: 30 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips
If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste
- 1tbsp sunflower oil
- 2 onions, peeled and thinly sliced
- 2 cloves garlic, crushed
- 2cm piece root ginger, grated,
- 1tbsp ground cumin
- 2tsp ground coriander
- 1/4tsp chilli powder
- 1/4tsp turmeric
- 500g minced lamb
- 6 tomatoes, chopped
- 100g frozen peas
- 1tbsp fresh chopped coriander leaves
- 1tbsp fresh chopped mint
- 1tbsp lemon juice
- Heat the oil in a medium saucepan and fry the onions for about 10 mins until tender and just beginning to colour.
- Add the garlic, ginger and spices and cook over a low heat for 1-2 mins to release their fragrance.
- Add the lamb and fry until browned all over. Add the tomatoes, taste and season with salt and pepper if needed. Reduce the heat to low, cover and let the mince cook for 15 mins. Add the peas, coriander, mint and lemon juice and heat through. Serve with hot chapattis
By Nichola Palmer
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Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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