Spiced Indian Lamb and Peas Keema

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Spiced Indian Lamb and Peas Keema

SERVES 4

8 MINS PREP

COOKS IN 25 MINS

This lamb and pea keema uses some of the very best flavours of India in an easy recipe that is so moreish. Serve with flatbreads for real Punjabi soul food!

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Tailored to Taste

Anjum’s take on a traditional Indian lamb dish, this is a delicious easy home-made substitute for an Indian take-away.

Ingredients

1 pack of The Spice Tailor Rustic Rojan Josh
400g lamb mince
1½ tbs. tomato puree
2 good handfuls of green peas
1 large handful of chopped coriander
1/3- ½ tsp. freshly ground, coarse black pepper
½ tsp. garam masala (if you have some)

Method

In a large wide, frying pan, add the lamb and allow to brown as you break up the lumps. Once it is all done and there is no more pink, drain off the excess fat and set the meat aside. In the pan, add the whole spices adding the whole chilli for extra heat and cook for 20-30s.
Add the lamb back in with both sauce packets and the tomato puree. Add a good splash of water as well. Bring to a simmer, cover and cook until the lamb is soft, another 15-20m. Keep an eye on the pan and add a little boiling water if the pan looks dry.
After 10m, add the peas, garam masala and black pepper and continue to cook for another 4-5 minutes or until the meat and peas are done. Stir in the fresh coriander and serve.

Tailored to Taste

Anjum’s take on a traditional Indian lamb dish, this is a delicious easy home-made substitute for an Indian take-away.

Ingredients

1 pack of The Spice Tailor Rustic Rojan Josh
400g lamb mince
1½ tbs. tomato puree
2 good handfuls of green peas
1 large handful of chopped coriander
1/3- ½ tsp. freshly ground, coarse black pepper
½ tsp. garam masala (if you have some)

Method

In a large wide, frying pan, add the lamb and allow to brown as you break up the lumps. Once it is all done and there is no more pink, drain off the excess fat and set the meat aside. In the pan, add the whole spices adding the whole chilli for extra heat and cook for 20-30s.
Add the lamb back in with both sauce packets and the tomato puree. Add a good splash of water as well. Bring to a simmer, cover and cook until the lamb is soft, another 15-20m. Keep an eye on the pan and add a little boiling water if the pan looks dry.
After 10m, add the peas, garam masala and black pepper and continue to cook for another 4-5 minutes or until the meat and peas are done. Stir in the fresh coriander and serve.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Rustic Rogan Josh

This curry has layer upon layer of flavour from sweet caramelised onions and tangy tomatoes, ginger, garlic and spices. Perfect with red meats and mince, meaty vegetables, paneer or chicken.

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