We often get asked how we make our Lamb Keema, and it’s really simple. Follow the steps below for a delicious and easy meal. If you’re veggie or vegan, just switch the lamb mince for your usual alternative and instead of lamb stock cube, add a veggie one.

Serves 4

You will need:

• 1 x Bhuna kit from Curry with Love

• 500g (approx) lamb mince

• 1 tbsp oil (rapeseed or vegetable)

• 1 x lamb stock cube

• 1 tbsp tomato puree

• frozen peas (approx 3 handfulls)

• raita and fresh coriander to serve (optional)

Method:

• Boil a kettle

• Put the garlic & onion sachet from the curry kit into a bowl, along with the stock cube, cover with boiled water and stir well (leave to soak for approx 20 minutes)

• Heat the oil in a large frying pan on a medium heat and add the mince

• Once meat is browned, drain any fat and return the mince to the pan

• Add the ground spices from the curry kit and stir well

• Add the tomato puree to the pan and stir

• Add the softened onions & garic to the pan and mix well

• Add the frozen peas and allow to simmer for approx 20 minutes

• If the keema looks a little dry at any point just add water

• Serve with Indian breads or rice and top with raita and fresh coriander (optional)