Keema Rice

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Step 1

Heat the oil in a large pan.

Step 2

Add the onion and saute until golden brown, then turn up the heat and add the lamb

Step 3

Cook, stirring regularly until the lamb is nicely browned and cooked through.

Step 4

Add the ginger, garlic, half the coriander and the curry powder to the pan.

Step 5

Continue to cook, stirring constantly until everything is well coated in the curry powder.

Step 6

Add the tomato puree and continue to stir for another few minutes until the mixture is quite dry.

Step 7

Pour in the peas, rice and water. Season with salt and pepper and bring to the boil.

Step 8

Cover and turn the heat down to a simmer. Leave to cook for 12-15 minutes until the liquid has been absorbed and the rice is just cooked.

Step 9

Remove the pan from the heat and cover with a tea towel and the lid.

Step 10

Leave to steam for another 10 minutes, then serve with the rest of the coriander and any chillies or yoghurt, if using.