Slow cooker lamb keema | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 1 medium brown onion (150g), chopped finely
• 2 cloves garlic, crushed
• 600 grams minced (ground) lamb
• 1 tablespoon finely grated fresh ginger
• 2 fresh long green chillies, sliced thinly
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 2 tablespoons plain flour
• 800 canned diced tomatoes
• ½ cup (60g) frozen peas, thawed
• 1 tablespoon lemon juice
• ½ cup finely chopped fresh coriander
• ½ cup (140g) Greek-style yoghurt
• ¼ cup (20g) flaked almonds, toasted
• 2 tablespoons thinly sliced preserved lemon rind