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Lamb Keema
• 12 lean lamb cutlets or chops • 2 tablespoons clear runny honey • 2 tablespoons Dijon mustard For the Herb Marinade: • 3 tablespoons olive oil • 1 tablespoon freshly chopped rosemary • 2 tablespoons freshly chopped chives • 2 fresh bay leaves, torn into pieces • 2 garlic cloves, peeled and crushed For the Minted Pea and Tomato Relish: • 175g shelled peas (fresh or defrosted, if frozen) • 2 spring onions, roughly chopped • Small handful freshly chopped mint • 1 tablespoon olive oil • 2 tablespoons white wine or cider vinega
Heat the oil then brown a chopped onion and two crushed garlic cloves over a low heat, adding a 2.5cm piece of fresh root ginger, 1-2 fresh green chillies and 3 tablespoons of curry paste for a further 1-2 minutes over a moderate heat. Add 500g of lamb mince and stir-fry for 2-3 minutes, then add 3 medium chopped tomatoes, 1-2 teaspoons of white sugar, 2 tablespoons of tomato puree and bring to the boil. Season, then reduce the heat and cook uncovered for 20-25, giving it an occasional stir. Add 75g of green peas and cook for a further 5 minutes then garnish with coriander and serve with naan bread, poppadoms or plain basmati rice.
