Karahi Keema Matar (Minced Lamb and Peas)
Spiced lamb mince and sweet peas in a thick karahi gravy, finished with homemade garam masala.
Made with Karahi masala base and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide pan over a medium heat. Cook the onion for 8 minutes until soft and golden.
8 min - 2
Turn the heat to high, add the lamb mince and fry for 8 minutes, breaking it up with a spoon, until it loses all its pink colour and begins to brown.
8 min - 3
Spoon off any excess fat from the pan, then pour in your ready made karahi masala base (see the base recipe) and the water.
- 4
Simmer uncovered for 15 minutes, stirring often, until the mince is tender and the gravy is thick.
15 min - 5
Stir in the peas, the homemade garam masala (see the base recipe) and the green chilli. Cook for 4 minutes until the peas are hot.
4 min - 6
Scatter with coriander and serve with chapatis, paratha or rice.
Tips
- Brown the mince well before adding the base. The browned bits give the keema its savoury flavour.
- Spoon off excess fat, especially if using 20% fat mince, or use 15% for a lighter result.
- Make a double batch. Keema freezes well and is excellent stuffed into a paratha.
Storing and freezing
Cool within 1 to 2 hours. Keeps 3 days in the fridge or 3 months in the freezer. Reheat until steaming hot all the way through.
Questions
Can I use beef or chicken mince?
Yes. Beef mince works the same. For chicken or turkey mince add an extra tablespoon of oil and cook for 5 minutes less.
Can I leave out the onion?
Yes, for a more traditional Peshawari style. The keema will be a little less sweet, so add a pinch more salt if needed.
Can I use shop bought garam masala?
Yes. Use about 2 tsp and check the label if you need it gluten free.
More made with karahi masala base
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.