My super easy Keema Lamb Curry recipe #whambamthankyoulamb

Time to put our money where our mouths are

Time to put our money where our mouths are

 

I recently spent a lovely afternoon in Edinburgh’s New Town Cook School along with some fellow food bloggers to learn more about Scotch Lamb. It’s on of my favourite meats so didn’t need to be asked twice, especially as we got to cook (& eat) our favourite dish after the demos. The lemony lamb fillet with buttery, minty potatoes (below) was a winner!

We also got to take home the leftover ingredients – including some lamb mince and some neck of lamb. I made a couple of curries with my spoils, the neck went into a Northern Indian Lamb Dish that is a bit of a classic and the mince went into one of a really tasty super-quick ‘cheat’ curry perfect for after work or when you’re in a hurry

My Lemony Lamb fillet dish

My Lemony Lamb fillet dish

 

Thanks to all involved in the afternoon – it was a super way to spend a Sunday afternoon with fellow foodies!

Keema Lamb Curry Recipe

Ingredients:

500g Lamb Mince

1 onion, finely chopped

2 garlic cloves, finely chopped

2tbsps curry paste (any will do)

200ml coconut milk

4 tomatoes, chopped (you can also use passatta or tinned tomatoes)

Optional – I usually add spinach or frozen peas into this to add some green.

Method:

Heat a deep frying pan and add the mince, onion & garlic and fry for about 5 minutes.

Stir in tomatoes, curry paste and coconut milk and simmer for 30 minutes

Serve with rice and/or naan bread as you prefer

#whambamthankyoulamb and if you’re looking for more lamb recipes click here

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