top of page

Keema Curry with Peas



This recipe is adapted from one for Lamb that I can no longer see published.


The recipe will serve 4 people.


  • Prep time about 20 minutes

  • Cooking time 55 minutes.


  • 500g Goat Mince

  • 1 tbsp Vegetable Oil

  • 1 large Onion, chopped

  • 2 Cloves of Garlic, finely chopped

  • 2.5cm Fresh Ginger, peeled and finely chopped (can substitute Ground Ginger)

  • Chilli Flakes (use amount to your taste)

  • 2 tbsp Caribbean Mild Curry Paste (or similar)

  • 2 tbsp Tomato Puree

  • 350ml Stock (Lamb or Vegetable)

  • 225g Frozen Peas

  • 1 tbsp Lemon Juice

  • Salt & Black Pepper

  • Fresh Coriander (to garnish)


  1. Brown Mince in a Large Pan with a little oil.  Fry over medium heat for 5 minutes, stirring frequently.  Remove from pan and set aside to drain. (Allow fat to cool a little and add oats to drained fat to make a treat for the garden birds)

  2. Turn heat to High, add the Onion and cook for 10 minutes, stirring occasionally, until soft and translucent.

  3. Add Garlic, Ginger, Chilli and Curry Paste, stir well and cook for 2 minutes.

  4. Return Meat to pan, add Tomato Puree, stir until mixed.

  5. Pour in the stock, stir and bring to the boil.  Reduce heat and simmer for 45 minutes, stirring occasionally.

  6. Add Peas and Lemon Juice and simmer for a further 5 minutes.

  7. If using, stir in half the Coriander, add Salt and Pepper to taste.

  8. Serve hot with the remaining Coriander sprinkled over

I normally serve on a bed of rice.

bottom of page