Slow cooker lamb keema
This traditional curry made with lamb mince and peas is made in your slow cooker for extra ease. Full of spices and preserved lemon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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
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