National Curry Week may be over, but the craving for a flavorful curry doesn’t have to end! While takeout is tempting, nothing beats the satisfaction of whipping up a delicious curry from scratch. Not only is it healthier and more budget-friendly, but you can customize the spice level to your liking.
This recipe for Welsh Lamb Keema Curry is a quick and easy solution for those busy evenings when you don’t want to spend hours in the kitchen. It’s a delightful dish from Eat Welsh Lamb and Welsh Beef, perfect for any curry night.
The lamb keema curry boasts a milder flavor profile but still delivers a burst of taste. It takes just 10 minutes to prep and serves four people. So gather your ingredients, get ready to impress your taste buds, and let’s embark on this culinary adventure!
Ingredients You’ll Need:
* 450g lean PGI Welsh Lamb mince
* One tbsp oil
* One onion, finely chopped
* Two garlic cloves, finely chopped
* 3cm piece fresh ginger, finely chopped
* Two tbsp mild curry powder
* Two tbsp tomato purée
* 400ml lamb or vegetable stock
* 400g tin chopped tomatoes
* 1⁄2 tsp sugar
* 50g frozen peas
* A bunch of spring onions, chopped
* Natural yogurt (optional)
Step-by-Step Instructions:
1.
Sizzle and Sauté:
Heat the oil in a frying pan and add the chopped onion, garlic, and ginger. Sauté gently for five minutes until fragrant.2.
Brown the Lamb:
Increase the heat, add the lamb mince, and brown it thoroughly.3.
Spice It Up:
Stir in the curry powder and cook for two minutes, allowing the flavors to meld.4.
Simmer and Blend:
Add the tomato purée, stock, tinned tomatoes, and sugar. Stir well to combine, bring the mixture to a boil, and then reduce heat to simmer for 15 minutes.5.
Finish with Peas:
Add the frozen peas and cook for an additional four minutes.6.
Serve and Garnish:
Serve your lamb keema curry with rice or flatbreads. For an extra touch, top with natural yogurt and chopped spring onions.Now you have a delicious, homemade curry that will satisfy your taste buds and impress your dinner guests. Enjoy!
