Keema & Pea Curry [Midweek Mutter]

Keema & Pea Curry
Mutter? Mattar? Matar?

Depending upon the region of the Indian sub-continent, but we know them as peas, garden peas or petit pois.

Keema? That's minced meat - lamb, usually.

Curry is not difficult!

I cannot stress that enough. So many people see curry as exotic, difficult to replicate that restaurant taste, too complicated through use of a bewildering array of spices or simply through a lack of understanding of language.

Again, curry is not difficult and this Kashmiri favourite is one I have enjoyed practically my whole life after first enjoying a bowl from The Kashmir, Bradford's oldest and longest established Curry House, at the age of 5?

Let's get currying ...

The quantities listed will do for two people, or one hungry Yorkshireman!


1lb Minced Lamb
Ghee or Butter
Large Onion
Garlic, Ginger & Chillies
Spice Mix
Frozen Peas
Sea Salt


This is a mid-week curry. It should be quick to make and so many of the corners are cut for one of those million and one ingredient with implausibly long method kind of curries you might enjoy making at the weekend.

Slice the onion and in a large skillet with some butter or ghee, warm the onions for about 20 minutes over a low heat until they begin to caramelise. If you've got the time, give them longer but 20 minutes is good. Remove from the skillet and place into a receptacle for blending later on.

Into the skillet, brown off the minced lamb. No fat needed, since lamb will release its own - just keep the heat down to medium and this will take around five minutes to brown and soften. Lamb mince softens quicker than beef in my experience.

Meanwhile, add garlic, ginger and chillies to the onion and blend. As a guideline, a couple of cloves of garlic, maybe a teaspoon of shredded ginger and a couple of chillies is good. More if you like more of any of those. Blend and add to the minced lamb in the skillet. Fry off for a few minutes.

Sprinkle over your spice mix. I tend to go with equal parts of turmeric, ground coriander, ground cumin, then a sprinkle of fenugreek and asafoetida. Stir in a fry on for a minute, or so.

Pour in water to cover, raise the heat to a gentle boil and reduce.

Pour in water to cover a second time, add in a good handful (or more) of frozen peas, quarter up a tomato, raise the heat to a gentle boil and reduce.

Garnish with fresh coriander leaf, freshly chopped green chilli and salt to taste.


On its own is fine, with some rice, perhaps some cauliflower rice, maybe just some steamed vegetables alongside. As you can see, I went with some tenderstem broccoli and a boiled egg.

Needless to say, you can add in pretty much any vegetable during the second boil: spinach, potatoes, mushrooms, whatever. Now you have a basic curry and a means of varying.

Enjoy your mid-week curry!