Goat Keema with Peas
Spiced goat mince with tomatoes, ginger and sweet peas. A fast, dry style keema for rice, paratha or stuffing into toasties.
- Time45 min
- LevelEasy
- Costabout £2.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 539kcal
- 14.5gcarbs
- 6.7gof which sugars
- 39.2gfat
- 23.6gsaturates
- 32.3gprotein
- 4.8gfibre
- 3.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large frying pan over a medium heat. Add the cumin seeds, cinnamon, cloves and bay and cook for 30 seconds.
0 min 30 s - 2
Add the onions and cook for 8 minutes, until soft and golden. Stir in the ginger, garlic and green chillies and cook for 1 minute.
8 min - 3
Turn the heat up. Add the mince and cook for 8 minutes, breaking it up with a spoon, until it loses its raw colour and starts to brown.
8 min - 4
Stir in the turmeric, chilli powder, ground coriander, ground cumin and salt, then add the tomatoes and cook for 6 minutes, until they break down.
6 min - 5
Add the water and peas, cover and simmer for 12 minutes, until the mince is tender and the peas are cooked. Uncover and cook for a few minutes more if it looks wet.
12 min - 6
Stir in the garam masala, lemon juice and fresh coriander. Serve with rice, chapatis or toasted bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
