Keema is a lamb mince curry cooked with aromatic curry spice, onion, garlic, green beans and tomato paste. This is as quick and easy as it is delicious!
30 Minutes. A family friendly speedy lamb curry. Mild for all.
400g Australian premium lamb mince
150g green beans
1 brown onion
2 tablespoons curry powder
1/2 cup natural chicken stock
1.5 tablespoons tomato paste
1 cup long grain rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil and cook until liquid is absorbed. Remove from heat.
Peel & finely dice the onion. Top and tails beans and cut into 1cm pieces.
Bring a frying pan to medium to high heat with a drizzle of olive oil. Add the onion and sauté for 2 – 3 minutes. Add the lamb and tomato paste. Season with salt and pepper. Brown mince all over, breaking up lumps as it cooks. Once browned, add curry powder, stock and beans. Stir well then simmer for 5 minutes. Remove from heat.
Spoon rice into bowls and top with curry.
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