Lamb Keema with Peas

Lamb Keema with Peas

Featured Spices

Garam Masala - 20g Pouch Harissa Rub - 20g Pouch

Keema is a staple curry in many Bangladeshi and Pakistani homes and is steeped in tradition. I wanted to challenge my family to recreate this dish using a blend rather than whole spices, and it worked so well that I had to include it here! 

Serves 4 


500g minced lamb 

2 tbsp vegetable oil

2-3 bay leaves

6 black peppercorns 

2 onions, finely chopped

2 tbsp ginger-garlic paste 

1 tsp Harissa blend 

2 tomatoes, roughly chopped

1⁄2 tsp ground turmeric 

1⁄2 cup water

2 tsp Garam Masala blend

2 tsp salt

1 cup frozen or fresh peas

To serve 

Fresh coriander, roughly chopped

Fresh mint leaves, roughly chopped 


Heat the oil in a large pot and add the bay leaves and peppercorns.

Once they sizzle, add the chopped onions and cook on medium heat until caramelised.

Turn the heat up high and add the minced lamb and cook until the meat has evenly browned. Break up any clusters with a wooden spoon.

Once the meat has browned, add the ginger-garlic paste, salt, Harissa, tomatoes and turmeric (if using), and cook until the tomatoes have broken down.

Add the water and cook for a further 10 minutes, then the Garam Masala and the peas, simmer for a further 5 minutes. Taste, and add more of the Garam Masala if you feel you want more flavour. 

Sprinkle over the fresh herbs, season with salt to your liking and serve with rice or paratha.

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