Lamb Kheema Curry With Peas And Potatoes

• 400 g. minced lamb
• 2 medium potatoes (peeled and in bite size chunks)
• 1-2 garlic cloves (minced)
• 1 tbsp fresh ginger (fresh grated or 1 tsp dry spice)
• 1 tsp green chillies (fresh, finely chopped, remove seeds)
• 1 tin chopped tomatoes
• 1 cup frozen peas
• 1 tbsp fresh coriander (chopped)
• 1/2 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp ground cumin
• Pinch garam masala (to add in last 5 mins cooking)

1. Fry the onions until soft.
2. Blend the garlic, chillies and ginger (if using fresh) and add to the fried onions.
3. Add the lamb and fry until brown.
4. Add all remaining spices (except garam masala) and tomatoes.
5. Add potatoes and a glass of water - boil.
6. Simmer for 25 mins.
7. Add frozen peas and simmer for another 20 mins.
8. Add garam masla and simmer for a final 5 mins.
9. Serve with plain basmati rice or roti bread and a cold lager beer! Perfect Friday night dinner.

lamb, potatoes, garlic, ginger, green chillies, tomatoes, frozen peas, fresh coriander, ground coriander, turmeric, ground cumin, garam masala

Taken from www.epicurious.com/recipes/member/views/lamb-kheema-curry-with-peas-and-potatoes-51287661 (may not work)