Lamb keema with naan

• Lamb mince500g
• Brown onions150g
• Garlic3 cloves
• Fresh ginger15g
• Medium curry powderstore cupboard2 tbsp (30g)
• Chopped tomatoes1 × 400g tin
• Frozen garden peas200g
• Plain naan breads4

Plus salt and pepper. About £5.97 for the amounts used.

Method

1. 1

   Fry 500g lamb mince and 1 chopped onion for 8 minutes until browned. Spoon off any excess fat.

2. 2

   Add 3 crushed garlic cloves, 15g grated ginger and 2 tbsp curry powder and cook for 1 minute.

3. 3

   Add 1 tin chopped tomatoes and a splash of water and simmer for 15 minutes. Stir in 200g frozen peas for the last 5 minutes.

4. 4

   Warm 4 naan breads following the pack and serve with the keema.