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Thick keema with peas, green chilli and coriander served with torn paratha
Keema glistening in a thick masala with peas folded through, hot parathas stacked beside it.

Keema with Peas

Thirty minutes to a thick, dry mince masala that goes in everything: parathas, loaded fries, samosas or a shepherd's pie.

Prep
10 mins
Cook
30 mins
Total
40 mins
Serves
4
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Watch forBrown after the water evaporates
  2. Watch forMasala should coat the mince
  3. Make sureFinish relatively dry

Ingredients

Authentic Lahori All Purpose Mix pouchCooking this? You will need the mix.Add to basket

Method

10 steps

  1. Heat the oil and cook the onion for 7–8 minutes until golden.

  2. Add the ginger and garlic paste and fry briefly.

  3. Add the mince.

    Break it apart and cook over high heat until browned and no longer watery.

    Finely broken beef mince properly browned with no watery liquid left in a wide kitchen pan

  4. Add the tomatoes, tomato purée and 2 teaspoons AL Mix.

  5. Cook for 8–10 minutes until the tomatoes have broken down and the mince is coated in a thick masala.

  6. Add the water and peas.

    Cover and simmer for 8 minutes.

  7. Remove the lid and cook until any excess liquid evaporates.

  8. Taste and add the remaining AL Mix if required.

  9. Finish with green chilli, coriander and lemon juice.

  10. Use it for keema paratha, loaded fries, samosas, shepherd's pie or naan wraps.

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Authentic Lahori All Purpose Mix pouch

Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

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