Keema with peas

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• CrogsNosh

  14 April 2010

  CrogsNosh rated and commented on this recipe

  

  My wife and Mother in law make this all the time (being Punjabis). We also eat it in kebab form, in pittas - with combinations of Raita or Tzatsiki, and salad. Make sure the keema and pittas are warm. Also Mexican style, in a soft tortilla with sour cream / guacamole etc. Buon Appetito!

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• nicky

  15 April 2010

  nicky rated and commented on this recipe

  

  This was easy to make and great with nan breads, yogurt and chutneys as suggested. We also had chopped cucumber and tomatoes on the side.

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• Natalie

  20 April 2010

  Natalie rated this recipe

  

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• AnnieH

  21 April 2010

  AnnieH commented on this recipe

  The Keema was such a pleasant surprise! I really didn't think it was going to taste as good as it did and that it would be such a big hit with the family. I made double the quantity of Keema earlier in the day and left it to stand for a few hours before reheating for dinner. I do believe this did it justice and imagine it would be even better the following day. I was one tbsp short of garam masala so used one tbsp of mild curry powder to make up the quantity. It's definitely one I will be making again and next time I think I will try turning it into a one-pot by adding some caulifower and salad potatoes. My intention was to freeze the leftovers but there weren't any!! They scoffed the lot! :-)

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• AnnieH

  21 April 2010

  AnnieH rated and commented on this recipe

  

  Forgot to rate it!

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• Colette

  29 April 2010

  Colette rated and commented on this recipe

  

  Hmmm - not sure what was wrong with this but it just wasn't a hit. The general flavour was fine but we didn't find it at all spicy. If I made it again I would put some more chilli or maybe some curry paste in

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• Fridays cook

  10 May 2010

  Fridays cook rated this recipe

  

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• Jon

  19 May 2010

  Jon rated and commented on this recipe

  

  Made this for dinner last night and it was very well received. Had it with some rice which really bulked it out and made it fantastic dinner. Because my girlfriend can't eat tomatoes we substituted them for our own homemade red pepper sauce which gave it this amazing sweet and spicy quality. We will certainly be making this again!

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• karen recipes

  06 June 2010

  karen recipes commented on this recipe

  This recipe was so easy to make and my two loved it. I have saved it to my binder as I dont want to loose the recipe.

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• Beth

  22 June 2010

  Beth rated and commented on this recipe

  

  Very good. I also ran out of garam masala so used some curry powder to top it up. Used the whole tin of tomatoes. Really good - am stuffed now. Will make again

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• Fridays cook

  23 June 2010

  Fridays cook commented on this recipe

  This goes great with the sweet potatoe, spinach and lentil dahl.

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• Sophie

  29 June 2010

  Sophie rated and commented on this recipe

  

  Really packed full of flavour and so simple and quick to make. Also a great base for adding other things to to give it a different twist as others have said. Highly recommended.

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• Sukebind

  07 July 2010

  Sukebind rated and commented on this recipe

  

  Was very pleasantly surpsied at this recipe as I am not normally a big fan of lamb mince. Next time I will probably add the whole tin of tomatoes as we prefer our currys slightly less dry.

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• feefee

  23 July 2010

  feefee rated and commented on this recipe

  

  absolutley love this, so tasty..first time i had tried lamb mince aswell so thumbs up!

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• Jeannette

  22 August 2010

  Jeannette rated this recipe

  

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• miss.christina

  23 August 2010

  miss.christina rated and commented on this recipe

  

  I am vegetarian but found this recipe when looking for something to do with some left over quorn mince. I thought it was really lovely - though needs more liquids in it - I used all the tomatoes and an extra spoon of yogurt, as well as some water. The flavor was great though. Very nice and easy curry.

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• hlnharrison

  01 September 2010

  hlnharrison rated and commented on this recipe

  

  I would never order Keema anything in an Indian restaurant but I was looking for an interesting way to use up some minced lamb and it was absolutely delicious.

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• Novicechef

  24 September 2010

  Novicechef rated and commented on this recipe

  

  Lovely friday night meal, I added a tbspn of curry, cumin and coriandar powder to give it a bit more spice lovely!

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• dollydangle

  22 November 2010

  dollydangle rated and commented on this recipe

  

  Just had this for lunch in a jacket potato. Easy to make, used a carton of passata instead of the tomatoes which made a good sauce. Next time I'll make it spicier but still pretty good.

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• Debs

  04 February 2011

  Debs rated and commented on this recipe

  

  Delicious and so easy. Had to use chilli powder as local shop had only the very hot chilli's in stock! All the family tucked in and asked If I'd cook it again for them.....result :0)

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Ingredients

• 1 large onion , chopped
• 2 garlic cloves , chopped
• 4cm piece ginger , grated
• 2 green chillies
• 3 tbsp oil
• 500g lamb mince
• 2 tbsp garam masala
• 2 tsp turmeric
• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Can be frozen before peas are added

Ingredients

• 1 large onion , chopped
• 2 garlic cloves , chopped
• 4cm piece ginger , grated
• 2 green chillies
• 3 tbsp oil
• 500g lamb mince
• 2 tbsp garam masala
• 2 tsp turmeric
• 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

Per serving

427 kcalories, protein 30g, carbohydrate 17g, fat 27 g, saturated fat 10g, fibre 4g, sugar 6g, salt 0.33 g

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