Keema muttar (lamb and pea curry)

Name: Keema muttar (lamb and pea curry)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 2 tbsp ghee; 1-2 cinnamon sticks; 2 bay leaves; 1 tsp fennel seeds; 2 cloves (optional); 2-3 dried red chillies (optional); 2 onions, finely chopped; 2-3 green chillies, finely chopped; 1 tbsp garlic paste; 2 tbsp ginger paste; 2 tbsp tomato purée; 1 tbsp ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander; 500g lamb mince, at least 15% fat; 130g peas, defrosted if frozen; Chopped coriander to serve; 1 red chilli, sliced, to serve; Lemon wedges to serve

Mehak Kansal
Self-taught chef & founder of Bindas Eatery

Published: 5 May 25
Updated: 26 May 25

Lamb and peas are sure to please in this easy curry recipe. Here’s why this authentic keema muttar from Mehak Kansal of London’s Bindas Eatery should be a curry night regular…

Quick and easy: Love a lamb curry but don’t have time slowly simmer diced shoulder or leg for hours? Keema muttar uses lamb mince for speedy results. Plus, this lamb and pea curry only needs 10 minutes hands-on prep.
Simple sides: “This spicy lamb and pea curry is great served with naan, chutney and a cucumber, tomato and onion salad – it’s a delicious way to brighten up the flavours.” It’s also delicious served alongside Mehak’s aloo gobi.

Recipe taken from Bindas: Comfort Food With An Indian Soul by Mehak Kansal (Murdoch Books £23) and tested by delicious.

Serves 4
Prep time 10 min. Cook time 40 min

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Ingredients

2 tbsp ghee
1-2 cinnamon sticks
2 bay leaves
1 tsp fennel seeds
2 cloves (optional)
2-3 dried red chillies (optional)
2 onions, finely chopped
2-3 green chillies, finely chopped
1 tbsp garlic paste
2 tbsp ginger paste
2 tbsp tomato purée
1 tbsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
500g lamb mince, at least 15% fat
130g peas, defrosted if frozen
Chopped coriander to serve
1 red chilli, sliced, to serve
Lemon wedges to serve

Method

Heat the ghee in a heavy, deep frying pan over a medium-high heat. Once hot, add the cinnamon, bay, fennel, cloves and dried chillies (if using). Fry for 20 seconds until the aromas are released, then stir in the onions, green chillies, garlic and ginger. Season with a pinch of salt, cover, then cook for 5-10 minutes until the onions brown, stirring occasionally.
Add the tomato purée and ground spices, then cover once more. Reduce the heat to medium and cook for 5 minutes, then add the mince and another pinch of salt. Break up the mince with a spoon, then cover and cook for 15 minutes, stirring occasionally.
Add the peas and cook for another 5-8 minutes, uncovered, until the mince has dried a little. The texture of the keema should be moist; but not too dry and not too wet. Season to taste and serve garnished with the coriander and chilli, with lemon wedges on the side.

Recipe from May 2025 Issue

Nutrition

Nutrition: per serving

Calories: 381kcals
Fat: 24g (12g saturated)
Protein: 28g
Carbohydrates: 11g (8.1g sugars)
Fibre: 4.2g
Salt: 0.4g

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