Keema matar
Lamb mince and peas cooked with onion, tomato and warm spices. Ready in 45 minutes and good with roti, rice or paratha.
- Serves4
- Prep10 min
- Cook35 min
- HeatWarm
The fastest proper curry there is, and a favourite for children and lunchboxes. Lamb mince with some fat gives the most flavour; lean beef or mutton mince works too.
Ingredients
Ask at the counter for500g lamb mince
Cut: Mince (lamb), Beef mince
Method
Heat the oil in a wide pan and add the cumin seeds. When they sizzle, add the onion and fry for 8 minutes until golden.
Add the ginger and garlic and stir for 1 minute, then add the mince. Fry on a high heat for 6 to 8 minutes, breaking it up with a wooden spoon, until it's browned and any liquid has cooked off.
Add the tomatoes, salt, chilli powder, turmeric and ground coriander. Cook for 8 to 10 minutes, stirring, until the tomatoes melt into the mince and the oil separates.
Add the peas, green chillies and water. Cover and cook on a low heat for 10 minutes.
Stir in the garam masala and coriander. Serve with roti, paratha or rice.
Tips
- Add a diced potato with the tomatoes for keema aloo.
- Leftover keema makes a great toastie or paratha filling.
Good to know
- Make ahead and freezing
- Freezes well, which makes it a good batch-cook for busy weeks.
- Heat
- Warm. Add green chillies at the table if you like it hotter.