Quick Keema with Lamb and Peas
Fancy a curry but don’t really fancy spending much time cooking? This is the dish for you! All made in one pan, soft and luscious lamb mince is quickly cooked with onions, garlic, ginger, some classic Indian spices (nothing too out of the ordinary!) some stock and peas, and you are good to go! On the table in 30 minutes, serve drizzled with yoghurt, a good helping of chopped coriander and a wedge of lime. Rice or naan or both are perfect accompaniments, and you have a fabulous home cooked meal which packs a huge flavour and spicy punch.
I saw it recently on @chaletgirlskitchen and was immediately craving it! I love quick minced meat meals which can be whipped up in no time but which are bursting with flavour. This definitely ticks all those boxes!
How to make Quick Keema with Lamb and Peas
Please note: the quantities in the recipe are for 4 – 6 people. I was cooking for Andrew, Charlotte and me so the quantities in the photographs are using half the ingredients.
Collect all your ingredients together:
- minced lamb
- vegetable oil or ghee, if necessary
- onion peeled and chopped
- fresh ginger, peeled and finely chopped
- cloves of garlic, peeled and finely chopped
- curry powder
- ground cumin
- coriander powder
- turmeric powder
- cinnamon stick
- fine salt
- freshly ground black pepper
- tomato puree
- lamb, chicken or vegetable stock
- frozen peas or petit pois
- sugar
- chill flakes (optional)
- garam masala
- fresh coriander, chopped
- natural yoghurt
- fresh lime wedges
How to make this luscious sauce:
- Heat a frying pan or cast iron pan over a moderately hot temperature, add the lamb and cook, stirring from time to time. It should take around 5 minutes. You do not need to add any oil – lamb is quite fatty and you are cooking it first so the fat will render and you can remove any excess.
- When cooked, tip into a colander lined with kitchen paper and hold back around 1 tablespoon fat in the pan. Add extra oil if necessary.
- Finally chop the onion, either by hand or in a food processor, and add to the pan. Cook for around 5 minutes, over a moderate heat, until soft and lightly caramelised.
- Finely chop or crush the garlic and finely chop or grate the ginger. Add to the onion and cook for 1 minute.
- Add the curry spice, cumin, coriander, turmeric, cinnamon, ½ teaspoon salt and the pepper and cook, stirring, for around 30 seconds until aromatic.
- Now, return the lamb to the pot, add the tomato puree and stock. Mix well, cover and cook for 20 minutes over a low heat.
- After 20 minutes, taste and adjust seasoning if necessary. It may need more salt and/or some sugar. Also if not spicy, enough, add some chilli flakes. Stir in the garam masala and cook for a further 5 minutes.
- After 5 minutes, add the peas, stir and cook for a further minute or two until the peas are cooked and thoroughly heated. If the mixture seems a little dry, add some water to get the consistency you are looking for.
- Remove the cinnamon stick and serve with some natural yoghurt, lots of chopped fresh coriander and a good squeeze of lime juice. Delicious with rice and/or naan or chapati.
Ingredients 
1 Cook the lamb 
2 Tip into a colander 
3 Add onions and cook for 5 mins 
4 Add ginger and garlic and cook 1 min 
5 Add spices & seasoning. Cook for 30 seconds 
6 Now return lamb to pot, add stock & tomato puree 
Mix well. 
Cover & cook for 20 mins. 
7 Check seasoning. Add chilli flakes & garam masala. Cook 5 mins 
8 Add peas, stir and .. 
cook for 2 mins. 
9 Serve with natural yoghurt, lots of chopped fresh coriander and a wedge of lime
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Quick Keema with Lamb and Peas
Soft and luscious lamb mince quickly cooked with onions, garlic, some classic Indian spices (nothing too out of the ordinary!) some stock and peas, and you are good to go! Serves 4-6
Ingredients
- 800g minced lamb
- 1 – 2 tablespoons vegetable oil or ghee, if necessary
- 250g /2 onions, peeled and chopped
- 30g fresh ginger, peeled and finely chopped
- 30g/8 cloves of garlic, peeled and finely chopped
- 2 teaspoons curry powder
- 2 teaspoons ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 stick cinnamon
- 1 – 1½ teaspoons fine salt (I used 1½)
- ½ teaspoon freshly ground black pepper
- 4 tablespoons tomato puree
- 600ml – 800ml stock, lamb, chicken or vegetable
- 200g frozen peas or petit pois
- 1 – 2 teaspoons sugar, if necessary (I used 1 teaspoon)
- ¼ – ½ teaspoon chill flakes (optional) (I used ½ teaspoon)
- 2 teaspoons garam masala
- 15g fresh coriander, chopped
- 200g natural yoghurt
- wedges of fresh lime
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Heat a frying pan or cast iron pan over a moderately hot temperature, add the lamb and cook, stirring from time to time. It should take around 5 minutes. You do not need to add any oil.
-
When cooked, tip the lamb into a colander lined with kitchen paper and hold back around 1 – 1½ tablespoons fat in the pan. Add extra oil if necessary.
-
Finally chop the onion, either by hand or in a food processor, and add to the pan. Cook for around 5 minutes, over a moderate heat, until soft and lightly caramelised.
-
Finely chop or crush the garlic and finely chop or grate the ginger. Add to the onion and cook for 1 minute.
-
Add the curry spice, cumin, coriander, turmeric, cinnamon, ½ teaspoon salt and the pepper and cook, stirring, for around 30 seconds until aromatic.
-
Now, return the lamb to the pot, add the tomato puree and stock. Mix well, cover and cook for 20 minutes over a low heat.
-
After 20 minutes, taste and adjust seasoning if necessary. It may need more salt and/or some sugar. Also, if not spicy, enough, add some chilli flakes.
-
Stir in the garam masala and cook for a further 5 minutes.
-
After 5 minutes, add the peas, stir and cook for a further minute or two until the peas are cooked and thoroughly heated. If the mixture seems a little dry, add some water to get the consistency you are looking for.
-
Remove the cinnamon stick and serve with some natural yoghurt, lots of chopped fresh coriander and a good squeeze of lime juice. Delicious with rice and/or naan or chapati.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- food processor, if required
- cast iron pan or frying pan and lid
Cook with lamb with no extra oil:
You do not need to add any oil when cooking the lamb. Lamb is quite fatty and you are cooking it first so the fat will render and you can remove any excess.
