Keema with peas

Keema with peas

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(48 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



    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, questions and tips

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1st Dec, 2011
Really nice - I made it with beef mince as it was cheaper. Really tasty and will definitely be making this again.
19th Nov, 2011
Tasted great but I used the whole tin of tomatoes and more yoghurt. Servied with chappatis and froze the leftovers.
24th Oct, 2011
delicious, and so easy,
20th Oct, 2011
Loved it - easy to make too!
2nd Oct, 2011
I made this spicy dish and will be making it over and over again, no more boring mince!! keep the recipes coming!!
23rd Sep, 2011
this was very nice but wished it was a bit spicer will make again but will add a few drops of hot chilli sauce
20th Sep, 2011
was delicious, forgot yogurt so used creme fraiche and that worked very well , will be making this a regular
12th Sep, 2011
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 ....... :-)
14th Jun, 2011
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.
31st May, 2011
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.


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