Speedy Lamb Keema

Updated at: Wed, 17 Jan 2024 20:19:12 GMT

Step 1

Heat a large frying pan with 1 tsp oil on medium-high heat. Add the lamb and season with sea salt and black pepper. Cook for 2-3 mins, breaking it up with a wooden spoon, until golden brown.

Step 2

Finely slice the shallot. Add to the lamb pan, along with the curry powder, tikka paste, tomato puree and ginger & garlic paste. Cook for 2 mins, then crumble in half the stock cube and add 150ml water (75ml for one person). Stir well then simmer for 1-2 mins, until the sauce thickens.

Step 3

Rinse the spinach. Halve the sugar snaps widthways. Add the sugar snaps, peas and spinach to the pan. Cook for 2-3 mins, until the spinach has wilted and the lamb is cooked through.

Step 4

Meanwhile, heat another large frying pan on medium-high heat. Add the rice and break it up with a wooden spoon. Add 50ml water (25ml for 1 person) and cook for 2-3 mins, until piping hot.

Step 5

Roughly chop the coriander, stir half into the lamb keema, then serve in bowls alongside the rice. Scatter over the remaining coriander.

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Easy

Go-to

Under 30 minutes