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Keema Peas

by Catherine Phipps from The Pressure Cooker Cookbook

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.

From the book


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.

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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

Essential kit

You will need a pressure cooker and a piece of muslin.


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.


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From the book: The Pressure Cooker Cookbook

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