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Goat Keema Peas

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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!

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Prep Time 10

Cook Time 15

Total Time 25

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Video

Ingredients

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

Grill Temperature

Surfaces

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.

Video

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Name: Goat Keema Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Pre-Cooked Keema - I just substituted goat mince for the lamb.; Keema Peas - using some of the pre-cooked keema from the previous recipe.