Keema with green chilli and tomato

Step 1

Heat ghee in large saucepan, cook onion, ginger, garlic and two-thirds of the chilli, stirring, until onion softens. Add spices, cook, stirring, until fragrant. Add lamb, cook, stirring, until lamb changes colour.

Step 2

Add undrained tomatoes and fresh tomato to pan, cook, stirring occasionally, about 15 minutes or until mince is cooked through and sauce has thickened.

Step 3

Add remaining chilli, yogurt, juice and peas, cook, uncovered, until peas are just tender.

Step 4

Serve curry sprinkled with coriander, and accompany with naan bread, to soak up the juices.