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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 minutes
Cook Time 15 minutes
Total Time 25 minutes
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

180C temp_icon

Surfaces

Big Green Egg Wok

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.

Video