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


  • 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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28th Feb, 2011
Made this at the weekend (followed recipe but left out adding the peas, which I added - along with some chickpeas - when I reheated for dinner in the evening. I didn't have any garam masala but used a curry paste instead, which worked fine. The only other thing I changed when cooking it was halved the amount of oil used. Will definitely be making this again.
9th Feb, 2011
Loved this, just forgot to put the blooming peas in at the end which was a shame! Served it stuffed in some pitta bread with Tzatziki!
4th Feb, 2011
Delicious and so easy. Had to use chilli powder as local shop had only the very hot chilli's in stock! All the family tucked in and asked If I'd cook it again for them.....result :0)
22nd Nov, 2010
Just had this for lunch in a jacket potato. Easy to make, used a carton of passata instead of the tomatoes which made a good sauce. Next time I'll make it spicier but still pretty good.
24th Sep, 2010
Lovely friday night meal, I added a tbspn of curry, cumin and coriandar powder to give it a bit more spice lovely!
1st Sep, 2010
I would never order Keema anything in an Indian restaurant but I was looking for an interesting way to use up some minced lamb and it was absolutely delicious.
23rd Aug, 2010
I am vegetarian but found this recipe when looking for something to do with some left over quorn mince. I thought it was really lovely - though needs more liquids in it - I used all the tomatoes and an extra spoon of yogurt, as well as some water. The flavor was great though. Very nice and easy curry.
23rd Jul, 2010
absolutley love this, so tasty..first time i had tried lamb mince aswell so thumbs up!
7th Jul, 2010
Was very pleasantly surpsied at this recipe as I am not normally a big fan of lamb mince. Next time I will probably add the whole tin of tomatoes as we prefer our currys slightly less dry.
sophielydon's picture
29th Jun, 2010
Really packed full of flavour and so simple and quick to make. Also a great base for adding other things to to give it a different twist as others have said. Highly recommended.


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