Keema with Peas – Madhur Jaffrey

I’ve been trying to find an authentic curry recipe for a long, long time and still have yet to find one that satisifies my curry house cravings.

This one comes the closest, but to be honest, the spices in this curry were quite bland and I had to add some more ingredients to give it some kick, otherwise it was very mild! The finished result was very tasty and I would make this again – but definitely up the spice amounts!

Keema with peas
Serves 4
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465 calories
12 g
163 g
27 g
43 g
13 g
347 g
855 g
5 g
0 g
12 g
Nutrition Facts
Serving Size
347g
Servings
4
Amount Per Serving
Calories 465
Calories from Fat 238
% Daily Value *
Total Fat 27g
41%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 163mg
54%
Sodium 855mg
36%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
14%
Sugars 5g
Protein 43g
Vitamin A
24%
Vitamin C
45%
Calcium
5%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 tbsps ghee
  2. 1 onion, finely chopped
  3. 2 tsp crushed garlic
  4. 1tbsp grated ginger
  5. 1tsp ground cumin
  6. 1tsp ground coriander
  7. 1/4 tsp turmeric
  8. 1/4 tsp cinnamon
  9. 1/4 tsp nutmeg
  10. 1/2 cayenne pepper
  11. 200g chopped tomatoes
  12. 4tbsp plain yoghurt
  13. 1.25 lb lamb mince
  14. 1.25 tsp salt
  15. 250ml/8oz water
  16. 2tbsp lemon juice
  17. 150g/5oz fresh or frozen peas
Instructions
  1. Put the oil in a large frying pan over a medium-high heat. When hot, add the onion, garlic and ginger and stir until lightly browned.Add the cumin, coriander, turmeric, cinnamon, nutmeg and cayenne pepper and stir for 10 seconds.
  2. Stir in the tomatoes and yoghurt. Cook on a medium-high heat until the tomatoes have softened.
  3. Add the mince and salt. Stir for two minutes, breaking all the lumps. Stir in the water and bring to a simmer, then cover. Turn the heat to low and simmer for 30 minutes.(I tasted it at this point and thought it was completely bland - so I added some dried chilli flakes for a bit of heat).
  4. Add the lemon juice and the peas and cook gently for 10 minutes. (If you want to retain any colour or flavour in your peas, they shouldn't be cooked longer than a minute or two - I just simmered it for a couple of minutes before taking it off the heat. I also added some fresh coriander for more flavour).
Adapted from Madhur Jaffrey
beta
calories
465
fat
27g
protein
43g
carbs
12g
more
Adapted from Madhur Jaffrey
Full As An Egg http://fullasanegg.org/

2 thoughts on “Keema with Peas – Madhur Jaffrey

  1. This goes really well with some stir fried broccoli and julienned carrot seasoned with mustard and cumin seeds and finished off with matchsticks of ginger and garlic. If you shred the broccoli stem and add it to the keema nothing goes to waste

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