Another dish with Indian origins but created by British immigrants. It is currently considered a classic British dish. Very aromatic and easy to prepare. It is a great alternative to British steaks and burgers.

500g minced lamb (I often use minced turkey if there is no mutton in the store)

1 large onion

2 cloves of garlic

4 cm of ginger

2 green chili peppers

3 tablespoons of oil

2 tablespoons of garam masala

2 teaspoons of turmeric

2 tomatoes

2 tablespoons of natural yogurt

200g green peas

fresh coriander

Chop the garlic, ginger and chili and cut the onion into cubes. Put all this into the heated oil and fry for a few minutes. Add minced meat and fry. After a few minutes, add two tablespoons of turmeric and garam masala. Then add two chopped tomatoes. We cook everything over low heat. If the mixture is too thick, I recommend adding a glass of broth. Our dish only needs yogurt to soften the spiciness. Keep everything on low heat for a few more minutes and before the end of cooking add the green peas. Keema is almost ready. Just season everything with salt and pepper. Before serving, sprinkle generously with fresh coriander. Classically served with rice, Naan or Papadum bread

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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