Dinner · Indian
Keema with peas
Spiced ground lamb simmered with peas and tomatoes.
- Serves
- 2
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g ground lamb
- 1 tbsp vegetable oil
- 1 small onion, diced
- 3 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 150 g canned crushed tomatoes
- 150 g frozen peas
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
Method
Heat the oil in a skillet and cook the onion until soft.
Add the garlic, ginger and spices, and cook for 1 minute.
Add the ground lamb and cook until browned, breaking it up as it cooks.
Stir in the crushed tomatoes and simmer for 10 minutes.
Add the peas and cook for 5 more minutes.
Season with salt and scatter with cilantro.