Name: Keema Curry
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 tablespoons natural yogurt; 1 green chilli, sliced, plus extra to garnish (optional); 1 teaspoon ground turmeric; 2 garlic cloves, crushed or finely grated (shredded); 500 g (1 lb 2 oz) minced (ground) beef or lamb; 1 × 400-g (14-oz) tin chopped tomatoes; Thumb-sized piece (about 25 g/¾ oz) of fresh root ginger, finely chopped or grated (shredded); 2 onions, sliced; Handful of coriander (cilantro), chopped, to garnish; 2 teaspoons ground cumin; 2 tablespoons sunflower or vegetable oil; 250 g (9 oz) frozen peas; 2½ teaspoons ground coriander

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

I love a keema curry. It gives me the vibe of an Indian-inspired shepherd’s pie, which is no bad thing. It’s also why I’ve given an option below for turning the curry into a pie. The keema curry is shown opposite with the Pea and Onion Bhaji and the Courgette and Pea Pakora from pages 86–87, along with a raita and mango chutney, but you can serve it with any of your favourite sides.