Lamb and pea keema curry

  • Serves 4
  • Ready in 30 minutes
  • Easy
A tasty lamb and pea curry recipe that you'll have on the table faster than a takeaway delivery.

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


  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. 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. 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.

From October 2006

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