Lamb Keema with Peas and Rice

Ingredients

Quantities are for one portion.

• 1 tspcumin seeds
• 15 mlolive oil
• 50 gfrozen peas
• 1onion, finely diced
• 150 glamb mince
• salt to taste
• 100 gcanned diced tomatoes
• 1 tspgaram masala
• 70 gbasmati rice
• 2garlic cloves, minced

Method

1. Cook the dry basmati rice in lightly salted water until tender, then drain and keep warm.
2. Heat the olive oil in a pan. Sizzle the cumin seeds momentarily, then sauté the diced onion and garlic until golden.
3. Add the lamb mince to the pan, breaking it up and cooking until browned.
4. Stir in the garam masala and the canned diced tomatoes, bringing the mixture to a slow simmer.
5. Cook until the sauce is reduced and clings tightly to the savory meat.
6. Toss the frozen peas into the hot mince, cooking briefly until they are warmed through and vibrant green.
7. Plate the highly aromatic lamb keema alongside the simple basmati rice.