Spicy Minced Lamb with Peas and Rice

Known as kheema mattar chawal, this simple dish by Manju Malhi is perfect for a cosy curry night in front of the telly
By Manju Malhi
Spicy Minced Lamb with Peas and Rice
  • Rating:
  • Serves: 2-3
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 4 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 400 g minced lamb
  • 1 tbsp tomato purée
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp turmeric
  • ¼ tsp chilli powder
  • ¼ tsp garam masala
  • ¼ tsp salt
  • 150 g frozen peas, defrosted
  • 1 tsp grated ginger, (optional)
  • 300 g cooked basmati rice
  • 3 tbsp Greek yogurt
  • coriander leaves, to garnish

Method

1. Heat 3 tablespoons of the oil in a saucepan or wok. Add the onion and garlic and fry for 1 minute, then tip in the minced lamb and continue cooking for 7-8 minutes.

2. In a small bowl, combine the remaining 1 tablespoon of oil with the tomato purée, all the ground spices, and the salt to form a thick paste.

3. Add the paste to the lamb and fry for 30 seconds, then tip in the peas and ginger (if using). Mix well, then add the rice and stir until the mixture is piping hot and thoroughly combined.

4. Serve hot with a dollop of yogurt on top and garnished with coriander leaves.

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