What's for dinner? Keema with peas and potatoes

This is a south Indian style dish traditionally made with minced lamb (but beef, pork and vegetarian quorn or soya mince should all work well).

  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 4 cm piece of ginger, grated
  • Crushed dried chillies
  • 3 tbsp oil
  • 575g pack minced meat
  • 2 tbsp garam masala
  • 2 tsp turmeric
  • 2 tsp ground cumin
  • Tin of chopped tomatoes *440g
  • 2 tbsp natural yogurt
  • 200g frozen peas
  • A couple of potatoes, cut up into bite-sized pieces
  • Small bunch of coriander, chopped
  • Brown the mince and then add the chopped onion, garlic and ginger until cooked and fragrant. Constantly push and stir to break down any mince that starts to lump together.
  • Add the spices and fry for 1 minute.
  • Add the tomatoes and bring to a simmer for a couple of minutes.
  • Stir in the yogurt and season to taste with salt and pepper.
  • Add a splash of water if needed, add your peas and simmer for around 30 minutes.
  • 5 minutes before serving, add your coriander.
  • Serve with chapatis or rice, chutneys and more yogurt on the side.


Popular Posts