Keema with peas

Keema with peas

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(73 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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2nd Oct, 2012
I also added whole tin of tomatoes plus a little chilli powder. I made in advance and added a little water when reheating. Was really good with plain boiled race and warm naan bread.
13th Sep, 2012
Really lovely recipe. I tend to use a whole can of tomatoes but only because I'd end up throwing out the forgotten half can in the fridge a week later!
29th Jul, 2012
Hi, has anybody made this with beef mince?
14th Jul, 2012
Lovely. Added the whole can of tomatoes too though and let reduce down for a bit longer. Served with Naan bread and plain yoghurt.
12th Jun, 2012
Tried this recipe last night, it is absolutely gorgeous! Fairly easy to make and brought in leftovers to work and colleagues loved it too. I used 200 grams of natural yogurt instead of the 2 spoons and it makes it gives it a very smooth texture. Definitely one of my favorites.
17th May, 2012
Love this curry. I make it with 3 chillies rather than 2 though to give it an extra kick. Have made with quorn mince and works just as well! Sometimes add some aubergines/courgettes/mushrooms to bulk it up and to use up what's in the fridge!
8th Feb, 2012
This recipe is part of our staple diet. I cook it at least 10 -15 times a year. I freeze portions for my 3-year-old son too. Perfect! And so easy!
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,


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