Keema matar (mince with peas) is the spiced up Indian version of traditional mince and onions or bolognese! The dish is a good example of the ancient principles of Ayurveda, and the medicinal value of spices incorporated into Indian cookery. The savoury lamb, hot chilli and the sweet pungent spices, (cinnamon, cloves and cardamon) all balance each other, creating a harmonious dish said to provide a warming effect on the body, aiding digestion.

• Raita Herbs: mint, coriander leaf, green chilli, green cardamon
• Garam Masala: cumin, coriander leaf, fenugreek leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
• Ground Spices: chilli, Kashmiri chilli, cinnamon, black cardamon, cloves, turmeric, brown MUSTARD, green cardamon

May contain CELERY and SESAME. Allergens are listed in CAPITALS

• 500g lamb mince or finely chopped mushrooms for a veg/vegan version
• 1 large onion
• 2 tomatoes
• 3 cloves of garlic
• Fresh ginger
• 1-2 green chillies (optional)
• 150g peas (fresh or frozen)
• 150g natural yogurt (full fat is best) or dairy-free alternative
• 1 tsp sugar
• 2 tbsp tomato puree
• Rice to serve

• Large lidded pan
• Blender