Keema with peas
Maunika's lamb keema with peas uses minced lamb and potatoes to make a rich curry that's a great winter warmer. Once you’ve marinated the lamb, you can have this keema on the table in less than an hour. For this recipe you will need a food processor.
Ingredients
- garlic clove5 კბილი
- Bay leaf2 ცალი
- Lime juice30 ml
Instructions
3 steps- 1
In a food processor, blend the garlic and ginger. Combine with the lamb mince in a large mixing bowl and set aside to marinate. Blend the tomatoes with the tomato purée and set aside.
- 2
Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the cinnamon and bay leaves and when they’re sizzling, add the onions. Fry for 15-17 minutes and as they start to turn light brown, add the chopped tomatoes and tomato purée. Fry for another 6-7 minutes until the mixture thickens and reduces slightly. Add the marinated minced lamb along with the chilli powder and cook for 5 minutes, stirring often. Add the potatoes, 200ml/7fl oz water and season to taste. Simmer over a low heat for 18-20 minutes with a lid on, stirring well after about 10 minutes.
- 3
Add the green peas and garam masala, and simmer for another 5 minutes. Make sure the potatoes are cooked. Finish with lime juice and coriander, and serve immediately.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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