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Indian Spiced Mushy Peas Topped with Crispy Keema

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You’ll need some
of these!

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INGREDIENTS

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

Keema

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

METHOD

1

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

2

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

3

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

4

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

5

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