Dipna Anand's keema peas

Serves 4-5


520g lean lamb mince (an alternative vegetarian option is 500g Quorn or soya mince)
130g frozen peas
280g peeled plum tomatoes, blitzed into a paste
1 medium-sized onion, finely chopped
3 green finger chillies, finely chopped
2 tbsp ginger/garlic paste
4 tbsp chopped fresh coriander
6 tbsp vegetable oil
80ml water (needed if using Quorn or soya mince)
1 tsp salt or to taste


4 black cardamom pods
1 small cinnamon stick
1½ tsp garam masala
1 tsp red chilli powder
1 tsp turmeric powder
¾ tsp cumin powder


1. Fry the cinnamon stick and black cardamom in the oil for about a minute on a low heat

2. Add the onions to the saucepan and fry until golden brown and almost caramelised. This should take about 12 minutes

3. Add the fresh ginger/garlic paste and green chilli paste to the saucepan and cook for a minute or so before adding the tomatoes to the onion masala. Cook for about two minutes

4. Add the turmeric, red chilli powder, cumin powder and salt. Add a little water if the masala starts to get a little sticky. Cook for about 8-10 minutes until the masala begins to split, change colour and seep oil from the sides

5. Add the mince to the masala sauce and mix thoroughly to avoid the mince lumping together. You will notice that the mince will soak up the masala sauce quite rapidly, so keep stirring. Cook for about six minutes before adding the peas to the saucepan. If using Quorn or soya mince, add the 80ml water at this stage to make the masala a little moist

6. Cook the keema peas for a final five minutes before adding the garam masala and fresh coriander to the saucepan. Give the dish a final mix together, and serve.

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