Kheema (Minced Lamb, Potato And Pea Curry)

• 800 grams lean minced lamb
• 4 medium potatoes chopped into bite-sized chunks
• 2 onions medium, finely chopped
• 4 garlic cloves
• 2 inches ginger peeled
• 4 green chillies
• 1 can chopped tomatoes
• 1/2 frozen peas a bowl of
• 2 teaspoons salt
• 1 handful coriander
• 1 teaspoon ground coriander dhaniya
• 1 3/8 teaspoons turmeric haldi
• 1 teaspoon ground cumin
• 1 pinch Garam Masala

1. In a large pot, fry the onions in veg oil until soft (approx 5 mins) on medium heat.
2. Blend the garlic, chillies & ginger in a mixer and add to the onions, continue frying for for 2-3 mins.
3. Add the minced lamb and fry until browned.
4. Add the spices (NOT garam masala) and salt and allow to cook for 2-3 mins, stirring frequently.
5. Blend the tinned tomatoes and add to the pot. Fry for 5 mins, stirring a lot.
6. Add potatoes and a glass of water, mixing well. Turn up the heat for 5-7 mins to allow the potatoes to cook.
7. Turn down and allow to simmer for 25 mins.
8. Add frozen peas and continue to simmer for 20 mins.
9. Add garam masala 5 mins from time and throw in some fresh coriander leaves.
10. Serve with basmati rice or chapatis.

lean, potatoes, onions, garlic, ginger, green chillies, tomatoes, salt, handful coriander, ground coriander dhaniya, turmeric haldi, ground cumin, garam masala

Taken from www.yummly.com/recipe/Kheema-_minced-Lamb_-Potato-And-Pea-Curry_-1691785 (may not work)