Curried Mince and Peas - Qeema (Keema) Mutter
This Curried Mince and Peas dish is a perfect addition to those one-pot recipes and it takes ONLY 20 minutes to cook!
Considering early spring is still cold, and rainy and requires wrapping up warm whenever you step out of the house, we have actually already done some garden pruning and tidy-ups and been out and about on bikes in the village as well.
A few short weekend trips to the garden centre were fun… and I’m excited to explore some more gardening as well as our new village and the surrounding tourist areas and the lakes.
On busy days like these, I love an easy-cook dinner, especially the one-pot recipes!
This Curried Mince and Peas dish is a perfect addition to those recipes and it takes ONLY 20 minutes to cook!
A few short weekend trips to the garden centre were fun… and I’m excited to explore some more gardening as well as our new village and the surrounding tourist areas and the lakes.
On busy days like these, I love an easy-cook dinner, especially the one-pot recipes!
This Curried Mince and Peas dish is a perfect addition to those recipes and it takes ONLY 20 minutes to cook!
Ingredients
- 1/2 kg Minced Lamb
- 2 tbsp Oil
- 1/2 medium Onions roughly chopped
- 1 tsp Cumin seeds
- Salt & pepper to taste
- 1/2 tbsp Five spice or Garam Masala
- 1 tbsp Ground coriander
- 1 tsp Cardamom powder
- 1 tsp PapFresh or peeled (tinned) Tomatoesrika
- 1 tsp Turmeric
- 1 tbsp Garlic paste and 1 chunky garlic chopped thinly
- 1/2 tbsp Ginger paste and 1 inch piece freshly grated
- 2-3 medium Fresh or peeled (tinned) tomatoes
- 1 tbsp Tomato sauce or passata
- 1 1/2 cup Peas frozen or fresh
- 1-2 tsp Chilli sauce or Sriracha
- 1 Green chilli optional
- 1 handful Fresh coriander chopped
- 150 ml Water
Instructions
- Heat the oil in a pan on low heat, add onions, cumin seeds and minced meat.
- Add in the salt, black pepper, cardamom powder, five spice or garam masala and coriander powder. Stir fry the meat with these spices for a couple of minutes and add the garlic and ginger paste. Cook it on medium to high heat for a few minutes or until brown. See the video
- When the meat is browned add in the chilli sauce, paprika and turmeric powder, along with the fresh or tin tomatoes, tomato sauce and peas.
- Reduce the heat to low to medium and add in the garlic flakes, grated ginger, green chilli, half of the fresh coriander and water. Cover and cook for 15 minutes or until cooked completely.
- Take it off the heat garnish it with the fresh coriander and allow it to sit for 2 minutes before serving. Serve it with boiled rice or chapatti or both.
