Keema Peas Recipe

Increase the heat to high add the lamb mince and cook. Cover and cook over a low simmer for 35-45 minutes adding the peas 10 minutes before the end.

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Add the minced lamb and break up and mix into the mixture.

Keema peas recipe. Heat the sunflower oil in a large non-stick frying pan over a medium heat. Add the frozen peas and cook for 5 mins then stir in the coriander. Add the tomatoes and bring to a simmer cook for 1 min then stir in the yogurt some salt and a good grind of black pepper.

Check the seasoning and add more salt and garam masala if reqired. Add the tomatoes and bring to a simmer cook for 1 min then. Add the spices and fry for 1 min.

Serve with poppadums chutney and cooling yogurt from BBC Good Food magazine. Cook the mixture over a medium heat for about 10 minutes until the oil separates from the mixture at the edges. Chop the onion garlic ginger and chillies together in a food processor.

Add the onion and cook for 5 minutes or until starting to brown. Add the spices and fry for 1 min. Turn down the heat to medium-low add the onion and cook stirring.

Add a splash of water if you need to then cook the mixture for 30 mins. Add the mince and fry until it begins to brown stirring to break up any lumps. Serve with Indian breads or poppadums chutney and some more yogurt.

Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. 100g frozen peas Heat the oil in a wide heavy-based pan over a medium-high heat add the whole spices and fry until aromatic. Put a new spin on mince with this spicy Indian dish.

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