Mutton Keema with Peas, Lahori-Style
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Ingredients
- 600 g lamb mince
- 200 g frozen peas
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 400 g chopped tomatoes
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
Nutrition (per serving)
- Calories
- 496 kcal
- Protein
- 32.3 g
- Carbohydrate
- 11.9 g
- of which sugars
- 6.5 g
- Fat
- 34.7 g
- of which saturates
- 13.4 g
- Fibre
- 4.6 g
- Salt
- 0.33 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 vegetable oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the lamb mince and cook over high heat for 7-8 minutes, breaking it up with a spoon, until well browned with no pink remaining.
- 3
Stir in the chopped tomatoes, ground turmeric and chilli powder and simmer for 15 minutes until thickened.
- 4
Add the frozen peas and simmer for 5 minutes until tender.
- 5
Stir through the garam masala and serve with rice or chapatis.
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