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Recipe for Keema Curry

(Ref: RCP077)

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Recipe


Adapted from a recipe by Gurpareet Bains
Probably the best mince you have ever tasted...
Serves:	4
Preparation Time:	10 mins
Cooking Time:	45 mins
Ingredients:	500g Minced Lamb
	1 small Sweet Potato, cut into small cubes
	1 Green Pepper, deseeded and diced
	1 Onion thinly sliced
	2 tbsps Coconut Oil
	2 tins Chopped Tomatoes, blended until smooth
	Salt to taste
	1 tsp Ground Turmeric
	2 tsps Garam Masala
	1 tsp Ground Coriander
	1tsp Black Peppercorns,freshly ground
	1 tsp Fenugreek Seeds
	1 tsp Cumin Seeds
	1 tsp Onion Seeds
	6 cloves Garlic, finely chopped
	3 tbsps Ginger grated
	Green Chillies to taste, chopped
	100g Green Peas
	Fresh Coriander - handful
Method:	• Heat the Coconut Oil in a pan, add the Fenugreek Seeds, Cumin Seedsand Onion Seeds and stir-fry until the seeds pop. • Add the Salt, if using and Onion and cook until the onion is lightly browned. Then add the Garlic and stir to mix. • Add the Black Peppercorns,Ground Turmeric, 1 tsp Garam Masala, Ground Coriander, Chillies, Gingerand 1 blended tin of Chopped Tomatoes and mix well. • Simmer for 10 minutes, stirring occasionally, until the liquid has evaporated and you are left with a concentrated paste. • Turn up the heat and add the minced lamb, stirring continuously until it is all browned. • Add the sweet potato, green pepper, green peas and the second tin of blended Chopped Tomatoes, and simmer, without a lid, for 30 minutes. • Stir in the second teaspoon of Garam Masala, add the Fresh Coriander and serve hot.

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