Goat Keema Peas

Goat Keema Peas

We’ve looked at this recipe in Misty Ricardo’s Curry Compendium cookbook for a while and wanted to do it. When #Goatober came around, it seemed like the obvious recipe to adjust slightly to use goat mince.

It turned out to be a real winner, we might even have to try it with lamb!

Cooking surfaces

Wok

BBQ Temperature

200°C

Ingredients

These can all be found in the two following recipes:

  • Pre-Cooked Keema – I just substituted goat mince for the lamb.
  • Keema Peas – using some of the pre-cooked keema from the previous recipe.

Equipment

Method

To prepare the pre-cooked keema

  1. Set up your Egg for a direct cook using the wok and EGGspander basket. Set your Egg to 180°C, the bottom of the wok will be a lot hotter.
  2. Follow Misty Ricardo’s recipe.

To prepare the goat keema peas

  1. Setup your Egg for a direct cook at 180°C with your stainless steel grid and a Birmingham Balti Bowl Company balti bowl (or use a dutch oven)..
  2. Follow Misty Ricardo’s recipe. Even better buy his book.  
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