Keema muttar lamb and pea curry

Lamb and peas are sure to please in this easy curry recipe. Here’s why this authentic keema muttar from Mehak Kansal of London’s Bindas Eatery should be a curry night...

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About Recipe
Keema muttar lamb and pea curry

Lamb and peas are sure to please in this easy curry recipe. Here’s why this authentic keema muttar from Mehak Kansal of London’s Bindas Eatery should be a curry night regular…

Ingredients :
  • 2 tbsp ghee
  • 1-2 cinnamon sticks
  • 2 bay leaves
  • 1 tsp fennel seeds
  • 2 cloves (optional)
  • 2-3 dried red chillies (optional)
  • 2 onions, finely chopped
  • 2-3 green chillies, finely chopped
  • 1 tbsp garlic paste
  • 2 tbsp ginger paste
  • 2 tbsp tomato purée
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 500g lamb mince, at least 15% fat
  • 130g peas, defrosted if frozen
  • Chopped coriander to serve
  • 1 red chilli, sliced, to serve
  • Lemon wedges to serve
Directions :

  1. Heat the ghee in a heavy, deep frying pan over a medium-high heat. Once hot, add the cinnamon, bay, fennel, cloves and dried chillies (if using). Fry for 20 seconds until the aromas are released, then stir in the onions, green chillies, garlic and ginger. Season with a pinch of salt, cover, then cook for 5-10 minutes until the onions brown, stirring occasionally.

  2. Add the tomato purée and ground spices, then cover once more. Reduce the heat to medium and cook for 5 minutes, then add the mince and another pinch of salt. Break up the mince with a spoon, then cover and cook for 15 minutes, stirring occasionally.

  3. Add the peas and cook for another 5-8 minutes, uncovered, until the mince has dried a little. The texture of the keema should be moist; but not too dry and not too wet. Season to taste and serve garnished with the coriander and chilli, with lemon wedges on the side.

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