2clovesgarlicpeeled and finely chopped or crushed or 10ml/2tsp garlic purée
5ml/1tsp minced ginger or 1 x 2.5cm/1inch piece fresh root gingerpeeled and finely chopped
1-2green chilliesdeseeded (if preferred) and finely chopped or 5ml/1tsp hot chilli sauce
45ml/3tbsp curry paste of your choice
5-10ml/1-2tsp white sugar
30ml/2tbsp tomato purée
Salt and freshly milled black pepper
Large handful freshly chopped corianderto garnish
For the Tacos
450g/1lb prepared lamb keema
150ml/¼pint goodhot lamb stock
1lime or lemoncut into quarters
Small bunch freshly chopped coriander or mint
12prepared taco shells
150ml/¼pint natural Greek yogurt
30ml/2tbsp mango chutney
½ small iceberg lettuceshredded
Freshly chopped corianderto garnish
Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
Add the ginger, hot chilli sauce or fresh chillies and curry paste. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed. Stir in the peas and allow to cook.
Use as required or cool quickly, transfer into plastic container and freeze for up to *3 months.
Preheat the oven to Gas mark 6, 200°C.
Lamb Keema Tacos
Put the keema base (see below) in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.
Meanwhile warm the taco shells according to the packet instructions.
Remove from the heat and stir through the juice from a quarter of the lime or lemon and the coriander.
In a small bowl mix together the yogurt and mango chutney.
Garnish each taco base with the lettuce and top with the keema.
Top with a dollop of the yogurt, garnish with the coriander and serve immediately.
To add the the Mexican feel add some sliced avocado to the tacos
Lamb Keema Tacos
Amount Per Serving
Calories 418Calories from Fat 225
% Daily Value*
Total Fat 25g38%
Saturated Fat 10g50%
Total Carbohydrates 29g10%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.