Lamb and Pea Keema

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4 Servings

25 min Cook Time

A traditional Indian keema dish made with reduced-fat lamb mince, peas, and spinach. The lamb is cooked with aromatic spices including garam masala, turmeric, and garlic-ginger paste, then simmered with tomato puree and water until tender. Fresh spinach and frozen peas are added near the end, finished with a squeeze of lime juice and topped with creamy yogurt and green chili.

Ingredients

coconut oil1 tbsp

(8g)

reduced-fat lamb mince220 g

(220g)

garam masala2 tsp

(4g)

ground turmeric1 tsp

(1g)

salt and pepperto taste

(0g)

garlic-ginger paste2 tsp

(10g)

tomato puree2 tbsp

(30g)

spinach2 large handfuls, fresh

(60g)

frozen peas150 g

(150g)

lime1 juice of 1/2 lime, juice of 1/2 lime

1 juice of 1/2 lime

natural yoghurt2 tbsp

(30g)

green chilli1 finely sliced, remove the seeds if you don't like it hot, finely sliced, remove the seeds if you don't like it hot

1 finely sliced, remove the seeds if you don't like it hot

water200 ml

(200ml)

Instructions

Step-by-step guide

1
Melt the coconut oil in a saucepan over a high heat. Tip the lamb mince into the pan. Use the back of a wooden spoon to break the mince into small pieces.
2
Fry for around 5 minutes until the mince is no longer pink, then sprinkle in the garam masala and ground turmeric along with a good pinch of salt and pepper. Spoon in the garlic-ginger paste and tomato puree. Give everything a good mix and cook for 1 minute more.
Timer: 5m
3
Pour 200ml of water into the saucepan. Place a lid on top of the pan, reduce the heat to medium. Leave the keema to bubble away for around 5 minutes. Low-maintenance cooking.
Timer: 5m
4
Take the lid off the pan and crank up the heat. Drop in the spinach and peas. Cook for 1-2 minutes more until the spinach has wilted. Squeeze in the lime juice and season to taste.
Timer: 2m
5
Dish up the keema. Top with a dollop of yogurt and the sliced green chilli.

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