Keema with peas

Keema with peas

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(47 ratings)

Prep: 10 mins Cook: 40 mins

Easy

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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Ingredients

  • 1 large onion, chopped

    Onion

    un-yun

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

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

    Ginger

    jin-jer

    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

    Lamb

    laam

    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
  • 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

Method

  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 (49)

jellybaby58's picture
5

Loved it - easy to make too!

young1965's picture
5

I made this spicy dish and will be making it over and over again, no more boring mince!!
keep the recipes coming!!

liliaf's picture
4

this was very nice but wished it was a bit spicer will make again
but will add a few drops of hot chilli sauce

karenmariea's picture
5

was delicious, forgot yogurt so used creme fraiche and that worked very well , will be making this a regular

atkinst's picture
5

Tried it with beef and now lamb, not being a big lover of lamb I had my doubts, but it was great. Made some mint, cucumber & lemon dip with the remainder of the natural youghurt and it complimented just perfect. Great both times, will be making it again. Clean bowls all round ....... :-)

kirstienic's picture
5

I make this a lot - great for a 'what shall I do with this mince tonight' moment as the rest of the ingredients are storecupboard things. I vary it depending on what's in the fridge and needs using up - having it tonight with some new potatoes cooked, chopped up and stirred in with leftover naan bread. If I'm doing with rice I tend to add the whole can of tomatoes to make it more saucey.

ollamaii's picture
2

All that there was to this was spice and hottness. There wasn't a balanced mix of flavours. It wasn't particularly bad, but it wasn't good either. I won't be doing this again.

mentata's picture
4

Loved it, so spicy and filling!!! Will do again

keavyot's picture
5

I have made this recipe several times now but I always use beef. It is totally yum, great with chappatis. Great dish!!

rodgerdrains's picture
4

I'm only just starting to cook in my 60s and I tried this as an easy recipe for a dummy in the kitchen and it turned out to be really delicious.

Easy to cook (even for me) and tasty, the quantities were fine for 4 people but I froze two portions to eat at a later date and they, too, turned out really well.

Certainly a confidence building recipe for tyro chefs.......!!!!!

bagpuss's picture

Made this at the weekend (followed recipe but left out adding the peas, which I added - along with some chickpeas - when I reheated for dinner in the evening.

I didn't have any garam masala but used a curry paste instead, which worked fine. The only other thing I changed when cooking it was halved the amount of oil used.

Will definitely be making this again.

bengalcat's picture

Loved this, just forgot to put the blooming peas in at the end which was a shame! Served it stuffed in some pitta bread with Tzatziki!

debelou's picture
4

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)

dollydangle's picture
3

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.

marieha21's picture
2

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

hlnharrison's picture
5

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.

misschristina's picture
4

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.

feefee01642's picture
5

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

sukebind's picture
4

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.

sophielydon's picture
5

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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