Riso al keema

Ingredienti

• 30 g butter ((Note 1))
• 1 onion (finely chopped)
• 3 green chillies (finely chopped (Note 2))
• 15 g ginger (grated)
• 3 cloves garlic (crushed (Note 3))
• 400 g lamb mince (ideally 20% fat (Note 4))
• 2 tbsp tomato puree
• 2 tbsp curry powder ((Note 5))
• 1/2 tsp garam masala ((Note 6))
• 1 tsp salt
• 250 g frozen peas
• 700 g cooked rice (equivalent to 300g or 10.6 oz/3.5 cups uncooked rice (Note 7))
• Chopped coriander/cilantro
• Plain or Greek Yoghurt

Preparazione

1. 1

   Place a pan on a medium heat and add the butter.

2. 2

   Add the onion when the butter starts to melt and sizzle and fry for a few minutes until soft and translucent.

3. 3

   Add the green chilli, ginger and garlic and fry for a minute or two more until fragrant.

4. 4

   Increase the heat of the pan, add the lamb mince and cook until brown, stirring regularly.

5. 5

   Add the tomato puree, curry powder, garam masala and salt, and stir until incorporated.

6. 6

   Add the peas and cook for a few more minutes until they are hot.

7. 7

   Reduce the heat of the pan to medium and stir in the rice.

8. 8

   Serve immediately with fresh coriander/cilantro and yoghurt.