Lamb and pea keema curry recipe

By Catherine Hill

  1. Serves 4
  2. Ready in 30 minutes
  3. Rating

A tasty lamb and pea curry recipe that you'll have on the table faster than a takeaway delivery.

tried and tested
Lamb and pea keema curry


  1. 1 tbsp sunflower oil
  2. 1 onion, finely chopped
  3. 500g lean lamb mince
  4. 1 tsp cumin seeds
  5. 2 tbsp curry paste (we like Patak’s Korma Curry Paste)
  6. 200ml stock made from a stock cube
  7. 200g frozen petit pois
  8. Lemon juice
  9. 3 tbsp chopped fresh coriander
  10. Long grain rice, warmed naan bread and thick natural yogurt


  1. 1. Heat the sunflower oil in a large non-stick frying pan over a medium heat. Add the onion and cook for 5 minutes or until starting to brown. Increase the heat to high, add the lamb mince and cook for 5 minutes, until browned.
  2. 2. Stir in the cumin seeds and curry paste. Cook for 2 minutes, then stir in the stock. Add the petit pois (no need to defrost) and bring to the boil. Simmer for 5-10 minutes, until most of the liquid has evaporated.
  3. 3. Squeeze over a little lemon juice and add 3 tablespoons chopped fresh coriander. Serve with steamed long grain rice, warmed naan bread and a spoonful of thick natural yogurt.


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December 3

I found this a little disappointing and I am glad a made it as a side dish. It was a bit mild and had little depth. I recommend making a paste of garlic and ginger to cook with the onion and also try adding some fresh chile.


October 20

I have made this tonight & don't think it tastes much like a 'curry'. I think the Korma Paste is too mild & the taste of the Lamb and the stock (I used Lamb Stock) overwhelms the curry taste. I would suggest either using a stronger paste, for example a Masala which is more Medium than Mild and would probably substitute one of the Sunflower oil tbsp's with an extra tbsp of Paste. However, husband was impressed, but will still probably tweak it next time.

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