This week (1-7 September) is Love Lamb Week. UK sheep farmers are hoping to raise the profile of British lamb.
If you fancy trying something new with some great British lamb this week, try this Lamb Keema recipe from Simply Beef and Lamb.
Lamb Keema is a tasty and versatile dish that can be served with rice, potatoes, naan or flatbreads on a jacket potato or even in a shepherd’s pie.
Preparation time 20 minutes
Cooking time 40 minutes
- 10ml/2 tsp sunflower or vegetable oil
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped or crushed
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
- 1-2 green chillies, deseeded (if preferred) and finely chopped
- 10ml/2 tsp ground cumin
- 45ml/3 tbsp garam masala or medium curry powder
- 450g lean lamb mince
- 4 medium tomatoes, chopped
- 5-10ml/1-2 tsp white sugar
- 30ml/2 tbsp tomato purée
- Salt and freshly milled black pepper
- 100g fresh or frozen peas
- Large handful freshly chopped coriander
- Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
- Add the ginger, chillies, cumin and garam masala or curry powder. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
- Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed.
- 10 minutes before the end of the cooking time add the peas.
- Garnish with the coriander and serve with flat or naan bread, plain basmati rice or poppadums and a selection of relishes.
Find more delicious lamb recipes on the Simply Beef and Lamb website and don’t forget to share the “Love Lamb” message with your friends and the general public this week, be it in person or on social media.
Join the conversation online with #lovelambweek. The official Twitter account is @LoveBritishLamb