Killer Keema Curry

Whenever I'm stuck for dinner ideas at university I tend to make a curry. They're low effort food and once you have a few staples in your spice rack you can knock up all sorts of different varieties for very little money.

This particular curry is a keema made with lamb that's seasonal at the minute and is therefore on offer in a lot of supermarkets and frozen peas that are probably the best value for money veg on the planet! However, just because it won't cost you a lot doesn't mean it isn't delicious! Fragrant, aromatic spices with a background kick of chilli, tender, juicy meat and fresh, bursts of peas with every mouthful make this one of those dishes that I make over and over again.

Killer Keema Curry
Serves 4

3 tbsp oil 
2 red onion, diced 
2 garlic cloves, chopped 
4cm piece ginger, grated 
500g lamb mince 
1 tsp dried chilli flakes
2 tbsp hot curry powder 
½ a can chopped tomatoes or 2 medium fresh tomatoes, chopped 
300g frozen peas or cooked fresh peas

Heat the oil in a large frying pan and fry the onion, garlic and ginger until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps. 

Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then season with salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins over a medium-low heat, stirring occasionally. 

Add the frozen peas and cook for a further 5 mins then serve.Ki