Minced Lamb Kheema with Peas

31 July 2016 By


  • 3 tbsp oil + ghee
  • Salt to taste
  • 1 tsp fennel seeds
  • 2 whole Kashmir chillies, crushed
  • 1 cinnamon stick
  • 5 cloves
  • 5 cardamoms
  • 1 red onion, finely diced
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tsp Kashmir chilli powder
  • 1 tbsp coriander powder
  • 2-3 tbsp Latasha’s Kitchen Coriander Curry Paste
  • 600 g boneless shoulder of lamb, minced
  • 4 tbsp raw cashews, soaked for 2 hours, then ground (optional)
  • 2 potatoes diced
  • 4 tomatoes, diced
  • Water as required
  • 2 cups peas or 1 cup frozen chopped spinach (Logan’s brand)


  • 1 green chilli, finely diced
  • Large handful of fresh coriander and mint leaves, finely chopped
  • Juice of 1/2 lemon
  • 1 tsp Latasha’s Kitchen Garam Masala Powder


  1. In a deep saucepan, add oil, crushed fennel seeds, crushed dried chillies, cinnamon stick, cloves and cardamoms.
  2. Then add diced onions, a pinch of salt and ghee and cook until onion caramelises, approx. 15 minutes.
  3. Then add ginger and garlic paste, cook for a minute then the masala powders, Latasha’s Kitchen Coriander Curry Paste and a generous sprinkle of water until the paste is matured and thick.
  4. Now add the mince and fry the meat in the paste until every piece of mince is well browned. Mix through the ground almond paste, diced potatoes and tomatoes and 200 ml of water. Bring to a boil then simmer the kheema on low to medium heat with a lid on for 45 minutes until the oil floats to the top.
  5. Add peas or spinach, then turn the heat slightly up and dry off some of the juice in the pan until the kheema is not too runny approx 20 minutes.
  6. Garnish with chopped chillies, coriander and mint, lemon juice, salt to taste, and Latasha’s Kitchen Garam Masala Powder.