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
BBQ Temperature
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
- The Big Green Egg Wok and Eggspander basket
- Birmingham Balti Bowl
Method
To prepare the pre-cooked keema
- 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.
- Follow Misty Ricardo’s recipe.
To prepare the goat keema peas
- 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)..
- Follow Misty Ricardo’s recipe. Even better buy his book.
