'I made the most delicious lamb curry and only took 20 minutes to cook'

With National Curry Week (October 7-13) nearly over I thought it would be a good time to make one. While it is tempting to order a takeaway, there is nothing better than making a curry from scratch.

Not only is it healthier and cheaper to make but you can also add how much spice you like to the dish.

The recipe I'm making is a Welsh lamb keema curry and it only takes 20 minutes to , perfect if you're in a rush or don't want to be slaving over the oven all evening.

This dish comes from and is the perfect addition to any curry night. It only takes 10 minutes to prepare and serves four people.

The lamb keema curry is a milder dish but still delivers on the flavour.

How to make lamb keema curry: Ingredients:

• 450g lean PGI Welsh Lamb mince
• One tbsp oil
• One onion, finely chopped
• Two garlic cloves, finely chopped
• 3cm piece fresh ginger, finely chopped
• Two tbsp mild curry powder
• Two tbsp tomato purée
• 400ml lamb or vegetable stock
• 400g tin chopped tomatoes
• ½ tsp sugar
• 50g frozen peas
• A bunch of spring onions, chopped
• Natural yogurt (optional)

Method:

Firstly, heat the oil in a frying pan, add the onion, garlic and ginger and fry gently for five minutes. Add the mince increase the heat, and fry until it has browned. Stir in the curry powder and cook for two minutes.

Add the tomato purée, stock, tinned tomatoes and sugar, stir well and bring to a boil then simmer for 15 minutes. Next, add the peas and cook for a further four minutes.

Serve with rice or flatbreads and top with natural yoghurt and spring onions.