From the OPR kitchen
A home-style lamb mince curry with peas and rice.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Lamb keema with peas
At home recipes · Family
A home-style lamb mince curry with peas and rice.
15 min prep · 25 min cook · Serves 4 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Warm oil and soften onion for 6 minutes. Add garlic, ginger and lamb mince. Cook, breaking up the mince.
- 2Stir in cumin and garam masala, then tomatoes and water. Cook rice separately and add peas for the final 5 minutes of simmering.
- 3Bring to a gentle simmer and cook for about 25 minutes, stirring occasionally and adding water if it becomes too thick. Check all vegetables and pulses are completely tender.
- 4Check the thickest pieces of every meat or fish ingredient reach 75°C for at least 30 seconds with a clean food thermometer. Continue cooking if needed; time and colour alone are not reliable.
- 5Check the peas are piping hot, season with salt and serve with the freshly cooked rice.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Taste before serving and adjust the seasoning a little at a time. Check ingredient labels for allergens and dietary suitability.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
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