Peas and Carrots Keema
Prep time
Cook time
Total time
This is exactly what we needed tonight and it feels so good to eat a hot meal again! Peas and carrots lamb keema with leftover hummus from snack, oven roasted chickpeas (just delicious and moreish, luckily there was some left!) cucumber and rice
Serves: 4
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp grated ginger
  • 2 finely grated carrots
  • 500g lamb
  • mince
  • 2 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 can chopped tomatoes
  • a few handfuls of frozen peas
  1. Chop the onion, garlic and ginger.
  2. Heat a splash of oil in a large frying pan and fry the mixture until it becomes soft and translucent.
  3. Add the mince and carrots, fry until they begin to brown.
  4. Add the spices and fry for 1 min.
  5. Add the tomatoes and bring to a simmer, cook for 1 min.
  6. Season
  7. Add a splash of water if you need to, then cook the mixture for 30 mins.
  8. Add the frozen peas and cook for 5 mins.
  9. Serve with mint yogurt, flatbread, rice, salad etc
Recipe by Penny Led Weaning at