Lamb Kheema

Cook Time 45 minutes

Servings 4

Ingredients

1kg mince lamb

2 tbsp ghee

1 onion, chopped

8 garlic cloves, chopped

2 tomatoes, chopped 

1 tbsp chilli powder (optional)

1 tbsp turmeric powder

1 tbsp garam masala, plus extra 1 tbsp for the masala onion

1.5L chicken stock 

300g green peas

30g butter

Juice of 2 limes, plus lime wedges for serving

2 red onions, finely sliced

5-6 pieces soft bread/naan/roti, to serve

Fresh coriander, to garnish

Method

Sear lamb mince with 2 tablespoons of ghee till just cooked and remove meat. Drain the fat from the cooked mince.

In the same pan, add onions, garlic and spices. After that has sweated out, add tomatoes and cook the spices out. Add chicken stock and drained meat back in and reduce for 30 minutes or until thick.

Add peas, butter and a squeeze of lime and adjust seasoning. Garnish with fresh coriander.

To make the masala onions, combine the onion rounds with juice of 1 lime and 1 tablespoon of masala.

Serve with rice or toasted roti with masala red onions, corainder and extra lime wedges on the side.