Lamb keema curry

Preparation

Finely chop the white onions. Chop into small florets and cut the leaves into 1cm chunks the cauliflowers. Juice the lemons.

Method

1. 1 Fry the lamb mince in a large non-stick frying pan over a high heat for around five minutes until golden brown, using the fat from the mince instead of any additional oil. Remove the lamb from the pan with a slotted spoon, reserving any fat in the pan.
2. 2 Turn the heat down slightly and add the onions, season with salt, and cook until the onions are soft.
3. 3 Return the mince to the pan, add the Cook with M&S hot madras paste and cook for one minute, making sure everything is nicely coated.
4. 4 Add the cauliflower florets to the pan and stir. Then add the chopped tomatoes and stock. Simmer for 20 minutes on a medium heat with the lid off, until most of the liquid has reduced, the cauliflower florets are soft, and you’re left with a dry sauce.
5. 5 Add the cauliflower leaves and frozen peas, stirring them in and cook for two minutes. Add a generous squeeze of lemon and sprinkle with mint. Serve with cooked basmati rice or naan bread.
6. 6 Top tip: the lamb mince can be swapped for beef mince and any leftovers can be frozen for another day. Plus, you can use the whole cauliflower to reduce waste and make this curry go even further.