Keema Green Chilli Curry

A mildly spiced, minced lamb dish with spinach. Delicious served with rice, naan or chapatti.

Serves 3/4

Ingredients

500g lean lamb mince

2 tbsp tomato puree

400g tin chopped tomatoes

200g baby spinach leaves

6 cm piece of root ginger

2 medium onions

500ml vegetable stock

4 tbsp Jethro’s Green Chilli & Coriander

To serve: Natural yoghurt, pappadoms, naan bread, rice

Method

1. Finely chop the onions and ginger and mix with 1tbsp of Green Chilli & Coriander sauce and cook gently for about 5 minutes.

2. Add the tomato puree, chopped tomatoes and stock and bring to the boil. Add the remaining Green Chilli & Coriander sauce and simmer for 4 minutes

3. Whilst the sauce is simmering, brown the lamb mince in a frying pan, and drain off any excess fat.

4. Add the lamb mince to the sauce mix, and simmer for 20 minutes, stirring once or twice.

4. Add the spinach and cook for further 3 minutes.

5. Serve with a drizzle of natural yoghurt. Delicious accompanied by naan, pappadum, chapatti or rice.