KEEMA-Minced lamb and pea curry

Keema, minced lamb and pea curry. A succulent dish which can be eaten with rice or flatbreads, has a heady aroma together with a sweetness from the peas.

The word Keema means ground or minced meat and goes as far back as the Persian, Turkish and Greek empires. The Indian version is likely to have come from the Persian line. It’s traditionally a mild, but aromatic way of flavouring ground lamb or mutton, but can also be used with beef or minced chicken; paneer or cauliflower.

Other versions of this recipe include diced potatoes.

Ingredients (serves 4)

  • 500g minced lamb
  • 300g plum/chopped tomatoes
  • 2–3 tbsp vegetable oil
  • 1 diced onion (med)
  • 4-5 cloves
  • 1-2 cm piece of cassia bark/cinnamon
  • 75g frozen peas
  • 1 tsp cumin seeds
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • Salt to taste
  • 1/2 tsp Garam masala blend
  • Chopped coriander

Planning & Preparation

  1. Measure out all ingredients
  2. Dice the onions
  3. Make the garlic/ginger paste
  4. Blend the tomatoes with a hand blender
  5. Place frozen peas in hot water to defrost and set aside
  6. Chop the coriander


  1. In a frying pan, brown the minced lamb and set aside.
  2. Heat 2-3 tbsp of oil in a pan
  3. Combine the cloves, cassia bark/cinnamon and the cumin seeds into the oil, don’t let the spices burn, if needed, turn down the heat.
  4. The diced onions go in next and let theses soften and caramelise, til they turn golden in colour
  5. Add the dry spices (except the garam masala). Stir
  6. Now add the minced lamb to the onions and stir, coating all the meat with the spices.
  7. Salt to taste
  8. Leave to cook for 2-3 mins
  9. Add the tomatoes and the peas, stir and allow to cook for a further 5 mins
  10. Taste, add more spices or salt if needed and allow to cook through for another 2-3 mins
  11. Sprinkle the Garam masala blend, place the lid back on and ensure the heat is on low for 2 mins
  12. Finally stir and serve on a bed of rice, scattered with coriander.


Serve with naan or flatbreads or shake it up by placing it inside a toasted bun (pau).



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