Lamb keema with mint & veg yogurt

This dish is great served with chapattis or naan bread. The veg yogurt goes perfectly with the spices in the keema.

Tip: Taste your food as you go along as recipes are simply a guide (excluding baking). Ensure the seasoning and spices suite your taste buds. 

Serves approx 3-4


Ingredients

1lb Lamb Mince
1 Large onion
1 tsp Cumin seeds
1 tsp Cumin powder
1 tsp Chilli powder
1 tsp Coriander powder
1/2 tsp Tumeric
1 Stick of cinnamon
2 Bay leaves
1 tsp Crushed garlic
1/2 tsp Garam masala
1/2 Lemon (juiced)
1 Cup of frozen peas
2 Tomatoes ( chopped)
1 Handful chopped coriander
Salt
Sunflower/veg oil

Mint & Veg Yogurt

Few tbs of greek yogurt
1 tsp Mint sauce
Salt
1 Tomato (chopped)
8 Cubes of cucumber
1/2 Red onion (chopped)


Method

Chop the onions into small cubes and add to a pan with a little sunflower/veg oil. Cook until slightly brown and then add the minced lamb. Cook this on a high heat stirring as you go along until the water has evaporated. Add garlic and cumin seeds and stir. Now add all the other spices as well as the salt and stir through. Reduce the heat slightly then add the tomatoes, peas and fresh coriander and stir. At this point cover and cook on low heat until the peas are cooked. Finish off with a squeeze of lemon.

For the Mint & Veg Yogurt, simply mix all the ingredients together and serve.