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Lamb keema matar

Name: Lamb keema matar
Cook time: 25 min
Yield: 2

with spiced cashew rice and poppadoms

Ready in around 25 mins

RECIPE FACT:

Keema matar (English: "peas and mince"), also known as Qeema matar, is a dish from the Indian subcontinent associated with the Mughals.

Nutritional Info:

Energy: 3,417kJ (817kcal)
Protein: 46g
Carbohydate: 81g
Sugars: 20g
Fat, total:32g
Saturated:11g
Sodium:926mg
Contains:Cashews, Milk

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Slice the silverbeet into ½ cm strips discarding the stalks and set aside. Thinly slice the spring onion on the diagonal and set aside.
2. TO COOK THE CASHEW SPICED RICE:
Open the bag of spiced rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot empty the bag of rice, peas, half the spring onions and the roasted cashews and nigella seeds. Season with salt and pepper and cook for 2-3 mins until warmed through. Remove from the pan, cover and keep warm until serving.
3. TO COOK THE POPPADOMS:
Stove top option (preferred): Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot, cook the poppadoms one at a time for about 10-15 seconds on each side. They will crisp up as they cool. Microwave option: Place the poppadoms in the microwave one at a time and cook on high for 30-40 secs, turning over halfway through the cooking time.
4. TO COOK THE KEEMA LAMB:
Place the frying pan back over a medium-high heat with a drizzle oil. Once hot add the lamb mince, season with salt and pepper and cook for 5 mins, breaking up any large clumps with a wooden spoon. Add the silverbeet, cook for 1-2 mins then add the keema sauce and cook for a further 2-3 mins until warmed through..
TO SERVE:
Divide the cashew spiced rice between plates. Top with keema lamb and dollops of minted yoghurt. Sprinkle with the remaining spring onions. Serve with the poppadoms on the side.