Classic Keema and Peas. Makes: 4


1 large onion, chopped
1 tbsp KTC Minced Paste
1 tbsp KTC Minced Paste
2 green chillis
3 tbsp KTC Butter Ghee
500g lamb mince
2 tbsp KTC Garam Masala
2 tsp KTC Turmeric
200g KTC Chopped Tomatoes (freeze the rest)
2 tbsp natural yoghurt
200g frozen peas
1 small bunch coriander, chopped
KTC Pure Himalayan Salt (grinder)
black pepper


  1. Chop the onion and put the garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
  2. Add the spices and fry for 1 minute then add the tomatoes, bring to a simmer and cook for 1 minute.
  3. Stir in the yoghurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 minutes. Add the frozen peas and cook for 5 minutes, then stir in the coriander.
  4. Serve with roti.