Reach Indians and South East Asians living in Australia



This delicious and quick to prepare Lamb Keema is made up of lamb mince cooked with peas, onion, aromatic spices, garlic tomatoes and fresh chillies.


500 gm lean lamb mince
1 small cup peas
2 finely chopped onions
3-4 tbsp vegetable oil
2 bay leaves
5-6 peppercorns
3-4 green cardamom
1 tbsp cumin seeds
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1 tbsp garam masala
1 tbsp chopped mint leaves
3 tsp salt
1 cup tomato puree
¼ cup peas
1 tbsp coriander seeds
2-5 finger chillis chopped
6 whole cloves


  1. Roast coriander and cumin seeds until fragrant using a dry frying pan. Grind in a pestle to make “dhana-jeera” a standard feature in many Indian dishes. 
  2. Use a large pan to melt butter mixed with oil. Add onion, cassia (or cinnamon), cloves and peppercorns. Stir occasionally as you cook over a medium fire until the onion is well browned.
  3. Get rid of the cassia/cinnamon and add one tablespoon of Dhana-jeera, turmeric, and garam masala and fry as you stir for about half a minute.
  4. Add the tomato puree is breaking it up with a spatula. Mince the peeled ginger and garlic and add together with chillies in the pan.
  5. Cook this mixture for about 10 minutes using medium heat, ensuring that the oil separates from the mixture around the edges.
  6. Add minced lamb, break up with a spatula as you mix it into the pan. Cover the pan and cook over low heat, letting the mixture simmer for 35 to 45 minutes.
  7. Add the peas 10 minutes before you’re done the cooking and check the seasoning, adding more salt if necessary.
  8. Allow the dish to cool then reheat before you serve to allow the flavours to infuse. 
  9. Serve meal with chapatis and rice.

Nivedita Nagpal

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