Keema
Lamb Mince with Peas
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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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
Method
- 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.
- Once dark brown add the tomatoes, ginger, salt, turmeric, cumin and chilli.
- 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.
- 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.
- Leave to cook for 5 minutes then stir in the peas, reduce heat, cover and leave to cook for another 5 minutes.
- Turn the heat up and fry for a few minutes to reduce any liquid that might be present.
- 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 |
|---|---|
| Calories | 323 |
| 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 |
This goes well with
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Comments
Comments (6)
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Hari Ghotra
Hi Just use beef or pork or a mixture of the 2. I hope that helps!
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Mark
Hi Hari
Just tried the Keema recipe, I’m not convinced that it works to add the tomatoes before the lamb mince. Seems to work much better if frying off thr lamb with the onions/spices/mushrooms and then add the tomatoes later. What do you think?-
Hari Ghotra
Hi Mark I think its the difference with western cooking and Indian. Indian cooking we tend not to brown the meat first as we want the tomatoes to cook down into the masala. We are not looking for a tomato sauce but a masala and the tomatoes need to break down into the onions and spices. That said all my recipes are about inspiring you to cook so if you prefer to do it the other way round thats fine with me. It's all about what you like. Thanks so much Hari
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Vicky needler
My 5 year old has got in on cooking this today !! L! It's so great when we can all cook together and make 1 meal for all the family which we can all enjoy!-
Hari Ghotra
Hi Vicky - That is super impressive! Im so chuffed to hear that you little one is doing the cooking and being adventurous too! Have one great meal for everyone to enjoy is so helpful isn't it!! Thanks so much for sharing! Please do post pictures of the dishes you cook to the app if yo get a chance. Thanks Hari
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Michael Reed
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