Keema with peas

Keema with peas

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(47 ratings)

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
  • 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 (49)

Fridays cook's picture

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

bethocallaghan's picture

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

numpty1's picture

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.

jonharrington's picture

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!

whatscookin's picture

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

ahaldane's picture

Forgot to rate it!

ahaldane's picture

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! :-)

nickyparsons's picture

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.

crognet's picture

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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