Keema Curry with Peas
Attribution
This recipe is adapted from one for Lamb that I can no longer see published.
Serves
The recipe will serve 4 people.
Timings
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Prep time about 20 minutes
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Cooking time 55 minutes.
Ingredients
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500g Goat Mince
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1 tbsp Vegetable Oil
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1 large Onion, chopped
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2 Cloves of Garlic, finely chopped
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2.5cm Fresh Ginger, peeled and finely chopped (can substitute Ground Ginger)
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Chilli Flakes (use amount to your taste)
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2 tbsp Caribbean Mild Curry Paste (or similar)
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2 tbsp Tomato Puree
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350ml Stock (Lamb or Vegetable)
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225g Frozen Peas
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1 tbsp Lemon Juice
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Salt & Black Pepper
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Fresh Coriander (to garnish)
Method
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Brown Mince in a Large Pan with a little oil. Fry over medium heat for 5 minutes, stirring frequently. Remove from pan and set aside to drain. (Allow fat to cool a little and add oats to drained fat to make a treat for the garden birds)
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Turn heat to High, add the Onion and cook for 10 minutes, stirring occasionally, until soft and translucent.
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Add Garlic, Ginger, Chilli and Curry Paste, stir well and cook for 2 minutes.
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Return Meat to pan, add Tomato Puree, stir until mixed.
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Pour in the stock, stir and bring to the boil. Reduce heat and simmer for 45 minutes, stirring occasionally.
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Add Peas and Lemon Juice and simmer for a further 5 minutes.
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If using, stir in half the Coriander, add Salt and Pepper to taste.
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Serve hot with the remaining Coriander sprinkled over
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I normally serve on a bed of rice.