Keema with peas

Prep: 10 mins Cook: 40 mins


Serves 4
Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt

Nutrition and extra info

  • Can be frozen before peas are added

Nutrition: per serving

  • kcal427
  • fat27g
  • saturates10g
  • carbs17g
  • sugars6g
  • fibre4g
  • protein30g
  • salt0.33g
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  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • 4cm piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 green chillies
  • 3 tbsp oil
  • 500g lamb mince



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 tbsp garam masala
  • 2 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ a can chopped tomatoes (freeze the rest), or use 2 medium fresh tomatoes
  • 2 tbsp natural yogurt
  • 200g frozen peas or cooked fresh peas
  • 1 small bunch coriander, chopped


  1. Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.

  2. Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

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Comments (50)

cjewing's picture

Good easy recipe. I adjusted the level chillis as kids eating it and added more ginger and some dried coriander. Also used beef as less fat and also added some left over spinach as I had it to use up, and put the whole tin of toms. I put yoghurt in at end as mine was low fat and didn't want it to split. Tasty for family mid week meal

jenn-griff's picture

We made this with quorn mince instead of meat. We're trying to get our 3+5 a day like the Australian's do, so to boost this to 3 portions of veg for 2 people we used
- a whole can of plum tomatoes (either drain off or boil off a bit of the liquid)
- 200g bag of fresh spinach
- 160g frozen peas

We used half the recipe quantities for spices (as there were only 2 of us) which hubby felt wasn't enough but was just right for me (his taste buds are dulled by adding hot sauce / pepper to all his meals... at least that's my excuse).

kathrynv's picture

Tasty, quick and simple. A great midweek family meal.

aliandmusti's picture

Bland and boring, but easy took and healthy if you are concerned about oil, fat, etc. I would not cook it again as its not worth it. Avoid!

carl3684's picture

Yes, just needed a bit more heat, as Colette suggests, not quite spicy enough for me but lo and behold, what did I find only a jar of Harissa paste - stir in a teaspoon or two, he presto!! Lorraine's Prawn n chorizo recipe next.. :-))

cshobbs's picture

Great recipe - and popular too. Next time I do it, I'll make some improvements: the mince I get is rather fatty so I would skim off some of the fat after cooking the mince; I think the others in my family would prefer me to cut down on the chillis: add a little more liquid.

kisahmelati's picture

Really easy and tastes great!

babs60's picture

I'm sorry to say but we didn't like it. Just heat & no real flavours.

miriam88's picture

I use the same recepie with roughly chopped capsicum instead of peas. Very delicious, typical Indian/Pakistani cuisine!

julieguest's picture

very disappointing :(

cldaniels's picture

I also added whole tin of tomatoes plus a little chilli powder. I made in advance and added a little water when reheating. Was really good with plain boiled race and warm naan bread.

deborahcp's picture

Really lovely recipe. I tend to use a whole can of tomatoes but only because I'd end up throwing out the forgotten half can in the fridge a week later!

louanna9098's picture

Hi, has anybody made this with beef mince?

lulujersey's picture

Lovely. Added the whole can of tomatoes too though and let reduce down for a bit longer.
Served with Naan bread and plain yoghurt.

prathitr's picture

Tried this recipe last night, it is absolutely gorgeous! Fairly easy to make and brought in leftovers to work and colleagues loved it too. I used 200 grams of natural yogurt instead of the 2 spoons and it makes it gives it a very smooth texture. Definitely one of my favorites.

laurahawkhead's picture

Love this curry. I make it with 3 chillies rather than 2 though to give it an extra kick.

Have made with quorn mince and works just as well!

Sometimes add some aubergines/courgettes/mushrooms to bulk it up and to use up what's in the fridge!

mssupa's picture

This recipe is part of our staple diet. I cook it at least 10 -15 times a year. I freeze portions for my 3-year-old son too. Perfect! And so easy!

mrsroe's picture

Really nice - I made it with beef mince as it was cheaper. Really tasty and will definitely be making this again.

winker968's picture

Tasted great but I used the whole tin of tomatoes and more yoghurt. Servied with chappatis and froze the leftovers.


Questions (2)

FlyingScot's picture

2 tbsp garam masala
2 tsp turmeric s
seems a lot of spice? That is a whole Schwartz 30g jar of garam masala!

goodfoodteam's picture

Yes this is the correct amount, it shouldn’t be a whole jar, you need to measure out with the spoons to gauge the volume and not measure by weight.

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