Books by Richard Sayce
BIR Keema Peas Recipe:
A lush and delicious side dish that’s very moreish. Minced lamb and green peas join forces for a savoury and slightly sweet oral ecstasy experience. You only have to imagine scooping up a delicious dollop of keema peas with a crispy naan bread to make you head straight to the kitchen to cook this dish.
Leftovers (if any at all) are fantastic eaten cold from the fridge the next day. Try it!
Being quite rich, this recipe will easily serve two to three people as a side dish.
This recipe is from my cookbook CURRY COMPENDIUM, and in my second one,INDIAN RESTAURANT CURRY AT HOME VOLUME 2. All my books are available in both physical and kindle formats.
INGREDIENTS
- 2–3 TBSP (30-45ml) Oil
- 75g Onion, roughly chopped
- 1½ tsp Ginger/Garlic Paste
- 1 tsp Kasuri Methi
- 1 tsp Mix Powder
- ¼ tsp Turmeric
- ¼ tsp Garam Masala
- ¼-½ tsp Salt
- ¼ tsp Chilli Powder (optional)
SPACEHOLDER
- 1 TBSP Coriander Stalks, very finely chopped
- 255ml+ Base Gravy
- 200g Pre-cooked Keema (see Notes)
- 120g Peas, defrosted
- 2 Tomato Quarters
- 1-2 fresh Green Chillies, finely chopped
- (optional)
- Coriander Leaf to garnish, finely chopped
METHOD
- Add the oil to a frying pan on medium high heat.
- When hot, add the onion and fry for 1½-2 minutes until the onions are translucent and showing signs of starting to brown.
- Now add the ginger/garlic paste and fry until the sizzling reduces. Stir frequently.
- Next add the kasuri methi, mix powder, turmeric, garam masala, salt, and optionally the chilli powder.
- Fry for 20-30 seconds, stirring diligently. Quench with a splash of base gravy (e.g. 30ml) if the spices start to stick to the pan, to help them cook without burning.
- Add the pre-cooked keema and the coriander stalks. Mix them well into the sauce.
SPACEHOLDER
- Turn up heat to high and add 75ml of base gravy. Stir once and leave untampered for 45 seconds or until the sauce thickens up a bit, and you can see increased surface oil and small craters around the edges of the pan.
- Add a second 75ml of base and repeat the previous step.
- Add the final 75-100ml of base gravy, the peas, tomato quarters, and the optional fresh chilli. Stir and scrape once when first added then leave to cook on high heat for 3-5 minutes, or until the desired consistency is reached. Resist stirring and allow the sauce to caramelise and stick to the bottom and sides of the pan, but do not allow to burn. Add a little extra base gravy near the end of cooking to thin things out if desired.
- Garnish with the coriander leaves on top.
NOTES
- The recipe calls for keema that has been pre-cooked for the convenience of speedy cooking. You can use raw mince instead – just add it in after the oil is hot with ½ tsp mix powder and a bay leaf. Fry on medium heat for 8-10 minutes before continuing with the recipe at the onion stage. Adjust salt to taste at the end of cooking.
- All spoon measurements are level (1 tsp = 5ml, 1 TBSP = 15ml).
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