This is my take on my Nan's keema and pea curry that I grew up eating as a kid. This isn't overly spicy, as I used to eat it, but with an addition of some extra chilli, take it to your own heat level according to how you like it. A bowl of nourishing comfort food! Using tinned potatoes is also a great store cupboard hack.
Prep
5 min
Cook
240 min
Serves
4
Difficulty
Easy
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Ingredients
lamb mince 400 g
onion 1 (sliced)
frozen peas 300 g
baby potatoes 500 g
mild curry paste 2 tbsp
ginger paste 1 tbsp
garlic paste 1 tbsp
ground turmeric 1 tsp
garam masala 1 tbsp
chilli flakes ½ tsp
tomato purée 1 tbsp
chopped tomatoes 400 g
beef stock cube 1
sugar 1 tsp
basmati rice 240 g
fresh coriander 1 handful (chopped)
Method
Defrost your peas (you can do this in a microwave if needs to) and slice the onion.
Add all of the ingredients apart from the peas, sugar, coriander and rice to your slow cooker pot and stir until well combined. Break up the lamb mince with the back of a spoon so it isn't clumped together in the pot.
Pop on the lid then cook on the high setting for 4 hours or on low for 8 hours.
Once cooked, season with salt and pepper then add the sugar to taste. Stir through the peas and then leave to sit for 5 minutes to allow all the flavours to mingle.
Cook your rice according to the packet instructions. Roughly chop the coriander leaves and stalks.
Sprinkle the fresh coriander on top and serve with a portion of rice. Enjoy!
