HEALTHY lamb KEEMA recipe

Start by heating the olive oil in a pan over a medium heat until hot, then add the the onion and cook (stirring frequently) for 5 minutes (or until the onion is soft, squidgy and slightly translucent).

Then, add in the garlic and ginger, before cooking for another 1 to 2 minutes.

Next, add the minced lamb into the pan , before breaking it up with a spatula (or spoon) and increasing the heat slightly, to brown off.

Then season with salt, pepper, cumin, coriander, cayenne, chili powder, turmeric, garam masala and cinnamon, before stirring well.

Next, add the mushrooms, chopped chili pepper, cilantro, bay leaf, tomato passata and water. Then mix well before leaving to simmer for 15 minutes. 

Next, add the frozen peas and spinach to the mix and simmer (whilst covered) for another 5 minutes.

Meanwhile, wash the rice under cold water until the water runs clear.

Add the rice to a saucepan, cover with just enough water and then season with salt, pepper  and cumin seeds. Then cook for 15 minutes (or until rice has gone fluffy).

Finally, mix the yoghurt and mint sauce in a bowl.

Serve the lamb keema, Basmati rice and coconut yoghurt on a plate.

Then sit back and enjoy.