Keema Peas (heat 3/10)
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
- Fry the mince until brown in a heavy based pan, then remove using a slotted spoon so that the fat stays behind.
- Turn the heat down and fry the onion gently for about 15 minutes.
- Add the spices to the pan and fry for a couple of minutes.
- 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.
- Add the chillies with the meat, if using.
- 10 minutes before serving add the peas.
- Serve with rice or chapattis and chopped coriander scattered over.
- We have deliberately kept this spicy but mild, so most people will need those extra chillies!
- 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.
- This does not reheat in the finished state particularly well as the peas get overcooked, but it can be cooked and frozen without them.
- Beef works just as well but is less traditional, and you may need to add a little oil in the frying stages.
- This is a great camping recipe! Buy a tin of peas and add them (drained!) at the last minute.