Mushy Peas and Manchego Muffins
See recipe
The recipe
You’ll need some of these!
Back
Indian Spiced Mushy Peas Topped with Crispy Keema
You’ll need some of these!
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
