Chilli Pepper and Lamb Keema with Green Peas

Ingredients

• 6 Chilli Pepper (Medium), finely sliced, seeds in
• 3 tbsp sunflower oil
• 1 tsp whole cumin seeds
• 2 onion, finely diced
• 4 garlic cloves, finely grated
• 3 cm fresh ginger, finely grated
• 600 g minced lambor minced beef
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• ½ tsp ground turmeric
• 400 g tinned chopped tomatoes
• 200 g frozen peas
• 1 tsp fine salt
• 20 g fresh coriander, roughly chopped (optional)

Contains: cereals gluten.

Method

1. Heat the oil in a large, wide frying pan or wok over a high heat. Add the cumin seeds and let them sizzle for 20 seconds until fragrant, then add the sliced chillies. Fry for 2 minutes, stirring often, until they soften and the edges begin to colour.About 3 min
2. Add the diced onion and a pinch of salt. Reduce the heat to medium-high and cook for 6 minutes, stirring regularly, until the onion is golden and soft.About 6 min
3. Add the grated garlic and ginger and stir constantly for 1 minute until the raw smell disappears.About 1 min
4. Increase the heat to high. Add the minced lamb and break it up thoroughly with a wooden spoon. Cook for 4 minutes, stirring and pressing, until the mince is browned all over and any liquid has cooked off.About 4 min
5. Add the ground coriander, ground cumin, garam masala and turmeric. Stir everything together and cook for 1 minute to fry the spices.About 1 min
6. Pour in the tinned tomatoes and add the salt. Stir well and cook over medium-high heat for 5 minutes until the sauce has thickened and coats the meat.About 5 min
7. Tip in the frozen peas and stir through. Cook for 2 minutes until the peas are bright green and tender. Taste for seasoning, scatter over fresh coriander if using, and serve immediately with rice or flatbreads.About 2 min