How to Make Keema Peas Recipe Easy and Flavorful 2026

If you see the word keema on the menu, you are likely sold. Literally translating to mince in Hindi and Urdu, this everyday dish uses inexpensive cuts of meat and delivers incredible flavor. This keema peas recipe from Felicity Cloake is a perfect jumping-off point for culinary experimentation. With a prep time of just 15 minutes and a cook time of 50 minutes, you can serve four people a rich, aromatic meal that punches far above its weight.

Why This Keema Peas Recipe Works

The magic of keema peas lies in its balance of spices and textures. The fatty lamb or mutton mince stands up to robust spicing, while frozen peas add a pop of sweetness and color. The use of whole spices like coriander seeds, cumin seeds, and black cardamom creates a deep, fragrant base. A tip from the Dishoom cookbook—stirring in full-fat yoghurt—helps tenderize the meat and adds richness to the gravy.

Key Ingredients and Substitutions

To make the best keema peas, you need the right ingredients. Here is a breakdown of the essentials and possible swaps:

Step-by-Step Cooking Method

Prepare the Alliums and Spices

Start by finely chopping one large red onion. Peel and crush or finely grate four garlic cloves and a small knob of ginger. Deseed and chop one green chilli. Toast half a teaspoon each of coriander and cumin seeds in a pan until fragrant, then grind to a powder. This step unlocks the essential oils for maximum flavor.

Fry the Base

Heat two tablespoons of neutral oil in a wide, heavy-based pan. Stir-fry whole spices like black peppercorns, black cardamom, green cardamom, and a cinnamon stick until aromatic. Add the onion with a pinch of salt and cook on medium-low until soft and just browning. Stir in the garlic, ginger, and chilli for another two minutes, then add the ground spices.

Add Yoghurt and Meat

Turn the heat to medium-high and stir in 100g of full-fat yoghurt. Cook for a couple of minutes until the dairy begins to separate. Then, add 500g of minced lamb. Stir to break up the meat and cook until browned. Sprinkle half a teaspoon of plain flour or cornflour to help thicken the gravy.

Finish with Peas and Herbs

Stir in 100g of frozen peas and cook for five minutes until tender. Fold in five tablespoons each of fresh mint and fresh coriander. The herbs add a bright, fresh contrast to the rich, spiced meat. Serve hot with naan, rice, or roti.

Tips for the Best Keema Peas

• Use fatty lamb or mutton for the most robust flavor. Lean mince can result in a dry dish.
• Toast whole spices fresh for each batch—pre-ground spices lose potency quickly.
• Do not skip the yoghurt; it is key for tenderizing the meat and creating a luscious gravy.
• Adjust heat by controlling the amount of chilli. Mild chillies may require a pinch of cayenne powder.

Frequently Asked Questions

Can I make keema peas with beef or chicken?

Yes, absolutely. Beef mince is commonly used in many regions. For chicken, use thigh mince to keep the dish moist. The cooking time may reduce slightly for poultry.

How do I make this recipe vegetarian?

Substitute the meat with finely chopped mushrooms, firm tofu, or soya mince. Add them at the same stage as the meat and cook until browned. The spices and yoghurt will still create a rich, satisfying gravy.

Can I freeze keema peas?

Yes, this dish freezes well. Allow it to cool completely, then transfer to an airtight container. Freeze for up to three months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of water if needed.