Keema Curry with Herbs

Keema Curry with Herbs

Serves 4; Nutritional Value: low fat, low GI, high in Vitamin C.

Ingredients:
1 red onion, sliced
1 lime, juice only
1 tbsp vegetable oil
2-3 tbsp of an Indian curry paste
500g lamb mince
1 cup peas
2 tsp garam masala
½ cup coriander leaves, roughly chopped
½ cup mint, roughly chopped
steamed rice

Method:
Combine the red onion and the lime juice and set to one side.
Heat the oil in a large fry pan.
Add the mince in clumps to the pan and allow to cook for a few minutes before breaking them up.
Gradually break them up being careful not to drop the temperature of the pan too much.
Add the curry paste and cook a minute longer.
Add a cup of water to the pan and simmer over a low heat until the liquid has reduced to a sauce consistency.
Add the peas and garam masala and cook a few minutes longer.
Fold through the herbs and serve topped with the onion and some more herbs for garnish.