Green Lentil and Lamb Keema

Ingredients

• 400 g lamb mince
• 200 g green lentils
• 400 g tinned chopped tomatoes
• 1 onion
• 3 cloves garlic
• 20 g fresh ginger
• 2 tbsp medium curry powder
• 150 g frozen peas
• 2 tbsp vegetable oil

Method

1. 1

   Boil the green lentils in plenty of water for 20 minutes until just tender, then drain.

2. 2

   Meanwhile, finely dice the onion and grate the garlic and ginger. Heat oil in a large frying pan and fry the onion for 5 minutes.

3. 3

   Add the garlic, ginger and curry powder, cook for 1 minute, then add the lamb mince. Break it up and cook for 6 minutes until browned.

4. 4

   Stir in the chopped tomatoes and cooked lentils. Simmer for 10 minutes until the sauce reduces.

5. 5

   Add the frozen peas and cook for 3 more minutes. Season with salt and serve with rice or warm naan.