Lamb Keema

Lamb Keema

Serves 4

Points plan:  5½ points/serving

Core ½ pt per serving (pickle)

350g lean minced lamb

1 tsp cumin seeds or ground cumin

1 tsp ground coriander

6 shallots, or 1 large onion, chopped

1 red pepper, de-seeded and chopped

115g fine green beans, chopped

175g mushrooms, chopped

425g canned chickpeas, rinsed & drained

400g canned chopped tomatoes

1 lamb stock cube, dissolved in 6 tbsp hot water #

2 level tbsp garlic pickle (2 pts)

seasoning

for Indian Salad

quarter cucumber, chopped very finely

3 tomatoes, chopped very finely

1 small red onion, chopped very finely

2-3 tbsp chopped fresh coriander, plus extra sprigs to garnish

Heat a large saucepan and add lamb mince in small handfuls, dry frying for about 3-4 minutes until sealed and browned.  Add cumin and ground coriander and cook for another minute.  Add shallots or onion, red pepper and green beans.  Stir fry for a few moments, then add mushrooms, chickpeas, tomatoes, stock and garlic pickle.  Bring to boil then cover and cook gently for about 25 minutes, stirring from time to time.  Remove lid for final 10 minutes or so to allow liquid to reduce a little, but make sure that curry doesn't boil dry.

Meanwhile, prepare salad by mixing together cucumber, tomatoes, onion and fresh coriander.  Season with salt and pepper then cover and chill until ready to serve.

Check the seasoning of the curry, adding seasoning to taste, if necessary.  Ladle onto 4 warmed serving plates and top with spoonfuls of Indian salad.  Garnish with a sprig of fresh coriander.

LAMB KEEMA

Serves 4

Syn Free

450g extra lean lamb mince - ask your butcher to mince up some lean lamb steaks for you. They're so much better than supermarket minced lamb!
1 large onion, finely chopped
2 cloves of garlic, crushed
1 x 2.5cm piece of fresh root ginger, peeled and finely chopped
1-2 fresh green chillies, deseeded (if preferred) and finely chopped
2 tsp ground cumin
3 tbsp. garam masala or medium curry powder
4 medium tomatoes, chopped
1 level tsp. sweetener
2 tbsp. tomato puree

Spray a non-stick frying pan well with Frylight and cook the onion and garlic until the onion has softened. I either start the onion off in the microwave for about 4 mins, with a splash of water or use frozen onion. Never think Frylight softens it very well. (Sound like a stuck record!).
Add the ginger, chillies, cumin and garam masala or curry powder.
Cook over a moderate heat for about 2 mins.
Add the lamb and stir-fry for 3 mins, then add the tomatoes, sweetener and tomato puree. Bring to the boil.
Season, reduce the heat and cook, uncovered, for 20-25 minutes, stirring occasionally. Add a little water, if necessary.

This is so tasty served with plain Basmati rice. and a dollop of mango chutney on the side. Pataks is 3 Syns for 2 level tbsp. Sometimes, if I have any in, I stick some coriander on top and throw a handful of frozen peas in, about 10 minutes before the end of cooking.