Keema | Hari Ghotra
4.4/5 rating (7 votes)

Keema

Lamb Mince with Peas

  • Heat Medium
  • Serves 4
  • Dietary Info LACTOSE-FREE
  • Prep 10 mins
  • Cook 40 mins
                             

Beautifully moist lamb mince with sweet green peas and mushrooms.

Hari says

Yey, keema! Spicy minced lamb cooked simply with sweet peas and - in my recipe at least - with chunks of mushrooms, too. Keema is something I throw together when I need a lamb curry fix, but don't have enough time for the lamb to cook in the conventional slow way. This dish doesn't have a sauce as such, but the meat is beautifully flavoured and left moist and succulent. I've created a few variations on this which I use for other dishes such as keema naan, samosas, meat stuffing, anything really. Keema always brings a smile to my face as my mum-in-law is an Indian food fanatic and this dish reminds me of how happy she was that her son was marrying an Indian girl - all her curry dreams came true!

  • Ingredients
  • Method
  • 400g lean mince lamb
  • 1 tbsp vegetable oil

Masala

  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 200g/½ tin of tomatoes 
  • 2 tsp ginger, grated
  • ½ tsp turmeric
  • 1 tsp cumin seeds, crushed
  • 1 tsp salt
  • 2 chillies, finely chopped
  • 50g frozen peas
  • 10 mushrooms quartered
  • 2 tsp garam masala
  • Handful of fresh coriander, chopped
  1. Heat oil in a pan and add onion and garlic, cook for about 20 minutes until the onions turn a dark golden brown. If the onion catches the bottom of the pan reduce the heat down a little and add a dash of hot water and continue to cook down.
  2. Once dark brown add the tomatoes, ginger, salt, turmeric, cumin and chilli.
  3. Stir together, use your spoon to mash the tomatoes and onions to create a masala paste. Ensure the sauce and spices come together leaving a thick shiny paste.
  4. Turn the heat up and add the mushrooms to cook for 5 minutes. Add the mince and stir through coating all the mince with the sauce. 
  5. Leave to cook for 5 minutes then stir in the peas, reduce heat, cover and leave to cook for another 5 minutes.
  6. Turn the heat up and fry for a few minutes to reduce any liquid that might be present. 
  7. Add a teaspoon of garam masala and the fresh coriander to finish

Served with

This really is best eaten with roti or naan!

Nutritional information

Typical values* per Serving
Calories323
Fat (g)15
of which saturates (g)2
Carbohydrates (g)15
of which sugars (g)7
Fibre (g)4
Protein (g)35
Salt (mg)733
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra