Lamb Mince Curry

Lamb Mince Curry

We love a good curry, but they can be fiddly and time-consuming – using whole spices and slow cooking. No time for that on a weeknight and this dish was devoured by hungry bellies! It was so tasty and the best part was it took only 30 minutes to throw together. It will be even tastier tomorrow. It was quite mild, but if you don’t want the spice at all then you could leave out the curry powder and make sure you use pepper-free garam masala.

// ingredients \\

1 brown onion
3 cloves garlic
1 decent knob of ginger
1tbsp grass-fed ghee or duck fat
1 tsp cumin
1/8 tsp cloves
½ tsp cinnamon
½ tsp turmeric
1 tsp curry powder (we like Clive of India)
1tsp garam masala
1 tsp sea salt
500g grass-fed lamb mince
60g organic tomato paste
400g can of organic chopped tomatoes
80g frozen peas

// method \\

Chop onion, garlic and ginger speed 5 / 3 secs.

Add duck fat or ghee and cook varoma speed 1 / 5mins

Add spices and cook varoma speed 1 / 5mins

Add lamb, tomato paste, tinned tomatoes and salt and 100° / reverse speed soft / 25mins

Add peas and cook a further 5 mins

Serving Suggestion:

On cauliflower rice with a generous blob of natural yoghurt and coriander to garnish.