Dinner recipe
Meat-led lamb mince keema spooned onto warm flatbreads with peas, tomatoes, cucumber yoghurt, mint, coriander, and lime.
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Ingredients
wide frying pan, small bowl, grater, knife, chopping board
Method
Dice the cucumber, finely slice half the red onion, chop the mint and coriander, zest and juice the lime, grate the garlic and ginger, and finely chop the remaining red onion.
Stir the Greek yoghurt with the cucumber, mint, half the lime juice, a pinch of salt, and a little black pepper until cool and spoonable.
Heat 1 tablespoon vegetable oil in a wide frying pan over a medium-high heat. Cook the lamb mince with a pinch of salt for 6 to 7 minutes, breaking it up until browned and no pink remains.
Add the chopped red onion for 4 minutes until softened, then stir in the garlic, ginger, mild curry powder, ground cumin, garam masala, black pepper, and lime zest for 1 minute.
Stir in the chopped tomatoes and 150ml water, then simmer for 8 to 10 minutes until the sauce is thick and clings to the lamb.
Stir in the frozen peas for 3 minutes until hot and bright green. Warm the flatbreads in a dry frying pan or toaster for 1 minute per side.
Spoon the lamb pea keema over the warm flatbreads, add cucumber yoghurt, sliced red onion, coriander, and the remaining lime juice, then fold to eat.
