30 minutesBatch Meal

Lamb keema curry with peas, squash & carrots

Makes: enough for three meals
Makes: enough for three meals

Ingredients

  • 3 yellow onions
  • 12 carrots
  • 9 cups butternut squash, pre-chopped
  • 3 tbsp coconut oil
  • 3 tbsp minced garlic
  • 1 tbsp minced ginger
  • 3 lbs ground lamb
  • 1 tbsp ground coriander
  • 1 tbsp chili powder
  • 1 tbsp garam masala
  • 1 tbsp cinnamon
  • 3 bay leaves
  • 1 cup tomato pasta sauce
  • 3 cups peas

Steps

  1. Peel and dice onion and carrot. Cut butternut squash into 1-inch pieces.

  2. Heat coconut oil in a pot over medium heat. Add onion and cook 5 minutes, until softened. Add garlic and ginger and cook 2 minutes more.

  3. Add ground lamb to the pot; cook, breaking up with a wooden spoon, until browned but not yet cooked through, about 5 minutes. Season with salt, pepper, ground coriander, chili powder, garam masala and cinnamon. Stir to combine. Add butternut squash, carrots, bay leaf, tomato sauce and 1 ½ cup water. Reduce heat to lower, cover and simmer 15 minutes.

  4. Add peas and simmer another 5 minutes, until warmed through.