Recipes>Lamb Recipes
Keema Peas
by Catherine Phipps from The Pressure Cooker Cookbook
Easy
A delicious and aromatic Indian-inspired recipe. The duo of minced lamb and peas is cooked in a pressure cooker with warming spices, garlic, fresh ginger and lemon.
Discover more delicious Lamb recipes
From slow roasts to sizzling grills
From the book
The Pressure Cooker Cookbook
Catherine Phipps
The Pressure Cooker Cookbook
150 mouthwatering recipes for the pressure cooker.
Quick and easy one pot meals for busy weeknight dinners.
From pot-roast chicken and seafood risotto, to chocolate pots and cheesecake.
Buy From
Introduction
You could describe this as an Indian version of ragù – it’s a mild, sweet and aromatic way of currying ground lamb or mutton and is especially good with flatbreads such as naan or chapati. For something more substantial, when you don’t want to cook rice and don’t have any flatbreads, add some waxy potatoes just before cooking at high pressure. Don’t be worried about the long list of spices – it’s just a case of assembling them. Or if you don’t have them, substitute with 1½ tablespoons of your favourite curry powder.
Tags
Ingredients
| 2 tbsp | vegetable oil or ghee |
|---|---|
| 1 | onion, very finely chopped |
| 2 | garlic cloves, finely chopped |
| 2cm | piece of root ginger, grated |
| 500g | minced lamb |
| A small bunch | of coriander, leaves and stems separated |
| ½ tsp | turmeric |
| A pinch | of cayenne pepper |
| 1 | cinnamon stick |
| 2 | cloves |
| 2 | black cardamom pods |
| 4 | green cardamom pods |
| 1 tsp | coriander seed |
| 1 tsp | cumin seed |
| 1 tsp | black peppercorns |
| 1 | bay leaf |
| 1 | tomato, seeded and finely chopped |
| 250g | fresh or frozen peas |
| 2 | spring onions, shredded |
| 2 | mild green chillies, seeded and finely shredded |
| A sqeeze | of lemon juice |
| Salt |
Essential kit
You will need a pressure cooker and a piece of muslin.
Method
Heat the oil in the pressure cooker and fry the onion, garlic and ginger. Add the lamb mince, along with the chopped coriander stems, turmeric and cayenne pepper and stir over a medium heat until the mince is well browned.
Put all the whole spices and the bay leaf in a piece of muslin and secure. Add the bag of spices to the cooker along with the tomato and cook for 1 minute. Pour in 100ml water, season with salt (around ½ teaspoon) and tip in the peas. Close the lid and bring to high pressure. Cook for 15 minutes. Release pressure quickly and put onto a low heat.
Add the spring onions, green chillies, lemon juice and coriander leaves and allow to simmer for a couple of minutes or so before serving.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Lamb Recipes
View all
Lamb Bhuna
by Lindsay Wilson from Filling Meals
Lamb Curry with Mustard Oil, Turmeric, Chilli and Ahuna Masala
by Maunika Gowardhan from Curry: Recipes From Indian Home Kitchens
More Pressure Cooker Recipes
View all
Creamy Sausage and Cannellini Bean One-Pot
by Suzanne Mulholland , The Batch Lady from The Batch Lady Grab and Cook
Pulled Meat Sandwiches
by Catherine Phipps from The Pressure Cooker Cookbook
More Quick Recipes
View all
Jamie Oliver’s Herby Chickpea and Feta Salad
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Pink Shredded Wheat
by Jamie Oliver from Eat Yourself Healthy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
