Lighter keema (mince) curry
Rughsaar Bibi 0shares Share0 Tweet0 Share Pin0 Print0 Email0 Food Lighter keema (mince) curry European Print ThisIngredients
250g brown basmati rice
½ tbsp vegetable oil
1 onion, sliced
1 red chilli, sliced
2 garlic cloves, crushed
Thumb-sized piece
ginger, grated
1 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
400g lean lamb mince
400g tin chopped tomatoes
200g frozen peas
100g spinach leaves
50g fat-free plain yoghurt, to serve
1 bunch fresh coriander, chopped, to serve
Instructions
1. Put the brown basmati rice in a pan and cover with twice the volume of water. Bring to the boil, cover and simmer for 30 min, or until cooked.
2. Meanwhile, heat the oil in a large frying pan and cook the onion over a low heat for 8-10 min, then add the chilli, garlic and ginger, and cook for another few min until softened. Add the spices and cook for a further 1-2 min.
3. Add the lamb mince and cook for a few min to brown, before adding the chopped tomatoes, peas and spinach leaves. Season and cook for 5-10 min, until the spinach leaves have wilted and everything is cooked through.
4. Serve with the rice, and top with the yoghurt and the chopped coriander.
