-
Prep time
10 mins
-
Cook time
25 mins
-
Serves
4
Ingredients
- 450g lean PGI Welsh Lamb mince
- 1 tbsp oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 3cm piece fresh ginger, finely chopped
- 2 tbsp mild curry powder
- 2 tbsp tomato purée
- 400ml lamb or vegetable stock
- 400g tin chopped tomatoes
- ½ tsp sugar
- 50g frozen peas
- Bunch of spring onions, chopped
- Natural yogurt (optional)
- Heat the oil in a frying pan, add the onion, garlic and ginger and fry gently for 5 minutes
- Add the mince and increase the heat, and fry until browned.
- Stir in the curry powder and cook for 2 minutes.
- Add the tomato purée, stock, tinned tomatoes and sugar, stir well and bring to the boil then simmer for 15 minutes.
- Add the peas and cook for a further 4 minutes.
- Serve with rice or flatbreads and top with natural yogurt and the spring onions.
