This Indian-style minced meat curry is made with ground lamb and peas. An easy, one pot keema curry recipe that’s packed with flavour and deliciousness. Perfect served with chapatti!
Heat the olive oil in a pan on medium heat until hot
Add the cumin seeds and sauté for 1-2 minutes
Add the ginger paste and chopped garlic cloves then sauté for a further 1-2 minutes
Add the finely diced onions and cook for 3-4 minutes on medium heat until softened
As the onions are cooking chop the tomatoes then add into pan and cook for 4-5 minutes
Add the salt, chilli powder, turmeric powder, coriander powder and cumin powder then cook the spices for 2-3 minutes – you may need to add a few tablespoons of water to prevent the spices from burning and to allow the spices to release their colour
Add the mince and break apart then cook for 6-8 minutes on medium heat
Add the water and cover then cook for 20 minutes on medium heat
Add the frozen peas then cook for 6-8 minutes
Add the finely sliced bullet chillies and chopped coriander
Serve immediately with fresh garlic naan and enjoy!
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Notes
Nutritional facts:The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.