Riso keema con agnello

Ingredienti

• 400 g Basmati Rice (2 cups) ((makes 6 cups once cooked))
• 80 g Frozen Peas (pre cooked)
• 2 tbsp Vegetable Oil
• 1 Onion
• 2 cloves Garlic
• 500 g Lamb Mince (fresh or frozen)
• 1 tbsp Tomato Puree
• 1 tbsp Curry Powder (any blend you like)
• 1 tsp Cumin Powder
• 1 tsp Turmeric
• 1 tsp Dried Fenugreek Leaves ((methi))
• 1 tsp salt (add more to taste)
• Small bunch of coriander leaves (Fresh) ((cilantro) to serve)

Preparazione

1. 1

   Rice: Cook 400 g Basmati Rice (2 cups) . See our how to cook basmati rice blog post for advice.

2. 2

   Peas: Cook 80 g Frozen Peas now too.

3. 3

   Dice: Finely dice 1 Onion and 2 cloves Garlic.

4. 4

   Fry: Heat 2 tbsp Vegetable Oil in a pot and gently fry the 1 Onion for 5 minutes.

5. 5

   Garlic: Add the 2 cloves Garlic and fry for 2 minutes.

6. 6

   Mince: Mix in 500 g Lamb Mince and fry, breaking it down with a spatula, until it's browned (about 5 mins)

7. 7

   Spices: Add in the 1 tbsp Tomato Pureespices 1 tbsp Curry Powder, 1 tsp Cumin Powder, 1 tsp Turmeric, 1 tsp Dried Fenugreek Leaves and 1 tsp salt.

8. 8

   Cook: Stir well to combine with lamb mince, garlic and onions. Cook for 5 mins on low - medium heat, whilst the rice finishes cooking.

9. 9

   Add: Stir in the warm cooked rice and cooked peas.

10. 10

    Combine: Stir fry all together for a few minutes. (if using leftover chilled rice keep frying for longer until heated through.)

11. 11

    Stir: Keep stirring until the rice has soaked up all the beautiful colours from the spices.

12. 12

    Chilli: Optional * Add fresh chopped green chilli now if using.

13. 13

    Coriander: Chop a Small bunch of coriander leaves (Fresh) and stir in before serving.

14. 14

    Serve: Ready to serve.

15. 15

    Sides: We serve Keema Rice as a main meal with saag bhaji, Indian salad, mango chutney and mint raita.