Keema with peas
Mince and peas
- 30 min
- 4 servings
- Curry
- Meat
Ingredients
For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.
- Lean beef or lamb mince440 g
- Frozen peas160 g
- Brown onions200 g (~1½ medium)
- Tomatoes160 g (~1½ medium)
- Ginger15 g
- Garlic6 cloves
- Garam masala2 tsp
- Kashmiri chilli powder1½ tsp
- Coriander powder1 tbsp
- Turmeric powder¼ tsp
- Coriander leaves8 g
- Sunflower or rice-bran oil1 tbsp
- Salt1 tsp
You need
- Kadai or deep sauté pan with lid
- Sharp knife and chopping board
- Ladle and flat spatula (dosa turner)
- Measuring cups and spoons
Method
- The night before: move the mince from the freezer to the fridge to thaw.
- Finely chop 200 g (~1½ medium) onion and 160 g (~1½ medium) tomato. Grate or finely chop 15 g ginger and 6 cloves garlic.
- Heat 1 tbsp oil in the kadai on medium. Add the onion and cook 6 minutes until golden.
- Add the ginger and garlic and stir 1 minute. Add the tomato and cook 3 minutes until soft.
- Turn to low. Add ¼ tsp turmeric, 1½ tsp chilli powder, 1 tbsp coriander powder and 2 tsp garam masala. Stir 1 minute.
- Add 440 g mince. Turn to medium-high and break it up with the flat spatula. Cook 6 to 8 minutes until there is no pink left and it is browned.
- Add 160 g frozen peas, 1 tsp salt and 240 ml (about 1 cup) water. Cover and simmer on medium-low for 10 minutes until thick.
- Scatter over chopped 8 g coriander leaves.
Tips
- Kids usually love this. For a toddler, stir a spoon of plain yoghurt through their portion.
- Good in a thermos for the next day's lunch, or rolled in a chapati. Refrigerate within an hour and reheat until steaming hot.
Make it easier
- The night before: Move the mince from the freezer to the fridge.
Keeping and freezing
- Fridge: keeps 3 days in a lidded box. Cool it within an hour of cooking.
- Freezer: freezes well for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot.
Good to know
- Toddlers: take their portion out before adding chilli or pepper.