Keema Peas (heat 3/10)

Keema Peas (heat 3/10)
Serves: 4

Heat scale 3/10   Not often found on a menu, many Indian restaurants will serve it if you ask (probably because it's what the staff had!). A great spicy alternative to cottage pie or spag bol, and loved by everyone in our family (40g net) NB contains mustard 


  • 1 packet Keema Peas spice blend (recipe card included)
  • 500g/1 lb lean lamb mince
  • 1 onion, sliced
  • 300ml/1/2 pint 'secret sauce'
  • 1 can chopped tomatoes
  • 2 or 3 small green chillies, finely chopped (optional)
  • handful coriander, chopped, to serve, or mild chillies
  • 250g/1/2 lb frozen peas


  1. Fry the mince until brown in a heavy based pan, then remove using a slotted spoon so that the fat stays behind.
  2. Turn the heat down and fry the onion gently for about 15 minutes.
  3. Add the spices to the pan and fry for a couple of minutes.
  4. Return the meat to the pan, add the secret sauce and tomatoes, stir, cover and leave for an hour or so to simmer over a very low heat. If you are finding it a little sloppy for your taste, leave the lid off whilst cooking.
  5. Add the chillies with the meat, if using.
  6. 10 minutes before serving add the peas.
  7. Serve with rice or chapattis and chopped coriander scattered over.

Cook's Notes

  1. We have deliberately kept this spicy but mild, so most people will need those extra chillies!
  2. This is a lovely dish to eat for supper or to serve with other curries when you have lots of people, as the texture is so different.
  3. This does not reheat in the finished state particularly well as the peas get overcooked, but it can be cooked and frozen without them.
  4. Beef works just as well but is less traditional, and you may need to add a little oil in the frying stages.
  5. This is a great camping recipe! Buy a tin of peas and add them (drained!) at the last minute.

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