Keema Muttar (Minced Lamb and Pea Curry)

Ingredients

1 Mishra’s Curry Cube

300g lean lamb mince

2 tbsp oil

I large onion, finely chopped

2 cloves garlic, minced

2cm root ginger, minced

1 medium ripe tomato, finely chopped

1 cup water

½ cup peas, fresh or frozen

Juice of half a lemon, optional

Chopped coriander leaves for garnish, optional

Step one

Heat the oil in a large heavy-based pan and fry the onion, garlic and ginger for about 10 minutes or until the onion has softened. Add the Curry Cube and stir to mix.

Step two

Add the tomatoes and the minced lamb, mix well, then pour in the water. Bring to the boil, then reduce to a simmer and cook for 20 minutes or until the lamb is cooked and the sauce has thickened a little. Add the peas and cook for another 5 minutes.

Step three

Pour in the lemon juice if using and season with salt and pepper to taste. Garnish with the coriander leaves, if using. Serve the curry hot, with rice and/or Indian breads.