Keema with peas

Keema with peas

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(63 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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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Gill Lyon's picture
Gill Lyon
8th Jun, 2018
I love my curries and have made various variations of keema so I thought id try this one, its vile sorry :( the spices arent balanced enough in this dish, its laden with Garam Masala and that bitterness shines through despite having put the yoghurt in, the way the recipe is written isnt clear cut and a bit of a shambles to follow really and I had to refer back to make sure everything was added at the correct time, I done the fresh tomato version which only added moisture but absolutely no flavour so Id recommend using the chopped toms out a can, I had to add extra garlic and loads of salt and pepper to get any flavour to this dish at all , if your not fussy what you eat give this a bash but I think All Recipes online has much much easier and tastier keema recipes than this, i personally found this hard to swallow:( the flavour was way too bitter for my liking even with adding a little sugar to try break it up:( its a definite no from me and a complete waste of ingredients
4th Oct, 2017
This is a popular midweek family meal and thankfully the kids love it. I generally serve with chapattis or rice and an aubergine curry. Alternatively I stuff hallowed out aubergine with it and bake
26th Jul, 2017
This has become a family favourite. Very tasty with turkey mince. Add more chilies if you like it spicy though. Also, garam masala composition/flavour can be very variable so choose a spice mix to suit your tastes.
9th Mar, 2017
I used a full tin of chopped tomatoes, skipped the yoghurt and added a teaspoon of cayenne pepper. Delicious!!
6th Jan, 2017
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
30th Apr, 2016
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).
24th Jun, 2015
Thanks for the information. Nice. @ buy followers on instagram
6th Nov, 2013
Tasty, quick and simple. A great midweek family meal.
23rd Aug, 2013
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!
17th Apr, 2013
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.. :-))


29th Aug, 2014
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
11th Sep, 2014
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.
8th Aug, 2017
When making this I realised what the comments were all about, I agree that the flavouring was lacking something (although I did feel the 2 chillies added enough spiciness) - I found that adding some cinnamon did the trick for this dish to balance out the flavours and give it another dimension. Will make again, but with the cinnamon.
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