The recipe

You’ll need some of these!

Hand writting


Indian Spiced Mushy Peas Topped with Crispy Keema


You’ll need some
of these!

Hand writting


Spiced Peas

200g Batchelors Marrowfat Peas

75g white onion

200g potaotes

15ml seasame oil

1/2 tsp cumin seeds

1/4 tsp coriander seeds

1/2 tsp curry powder

5g fresh coriander

1/4tsp salt

1tsp lemon juice


500g lamb mince

75g diced white onion

5g garlic puree

10g ginger puree

1/4 tsp of cinnamon

1/4 tsp of smoked paprika

1/4 tsp mild chilli powder

1/2 tsp garam massala

1/2 tsp salt

Naan Breads

2 naan breads

35g melted salted butter



For the spiced peas: Fry onion in the oil on a medium heat until soft. Add cumin seeds and coriander seeds, cook for a further 2 minutes. Add curry powder and salt then cook for 2 minutes


Drain & gently fold in the peas and cooked potato until coated in the mixture – cook until hot. Squeeze in lemon juice and add fresh coriander


For the keema: Fry white onion in a teaspoon of oil until soft and then add in the mince and fry on a high heat until browned


Add cumin seeds, garlic, ginger, cinnamon, smoked paprika, chilli powder, garam masala and salt then fry for a further ten minutes on a medium/low heat until browned and slightly crispy


To serve Warm the naan breads, then tear and brush liberally with melted butter