Bengali Keema Curry with Peas
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g lamb mince
- 150 g frozen peas
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 bay leaves
- 2 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 468 kcal
- Protein
- 30.7 g
- Carbohydrate
- 8.2 g
- of which sugars
- 3.2 g
- Fat
- 34.3 g
- of which saturates
- 13.6 g
- Fibre
- 3.1 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a pan and fry the bay leaf for 30 seconds, then add the chopped onion and cook over medium heat for 8 minutes until golden.
- 2
Add the garlic and ginger and the lamb mince, breaking it up as it browns, and cook for 8 minutes until no pink remains.
- 3
Stir in the ground turmeric and chilli powder, then add 150ml water and simmer for 10 minutes.
- 4
Stir in the frozen peas and cook for a further 5 minutes.
- 5
Scatter with the chopped coriander and serve with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.