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Keema with peas

Keema with peas

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A star rating of 4 out of 5.83 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt

  • Freezable (Can be frozen before peas are added)
Nutrition: per serving
HighlightNutrientUnit
kcal427
fat27g
saturates10g
carbs17g
sugars6g
fibre4g
protein30g
low insalt0.33g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2010

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A star rating of 4 out of 5.83 ratings
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